It’s avocado season in California. When they’re plentiful and deliciously ripe, we buy all we can and pamper our table. This little dip is easy to mix up for unexpected guests while you all sip a glass of something or other.
1 can black beans, drained and rinsed
1 can corn, drained and rinsed – or 1.5 cups of fresh corn
¾ tomatoes, diced
2 avocados, diced
¼ cup onion, diced
¼ cup cilantro, chopped finely
Juice of 1 lime
½ tsp salt
½ cup vinaigrette
Chill, covered, at least an hour.
Serve with corn chips or other dip carrier.
Best served the same day.