This is one of the best…dips, salsas, toppings, salads…frankly, I don’t know what to call it other than delicious. It is one of those inventions (sadly, not mine) that I have wanted to make 3 times a week since I first tasted it a few weeks ago. The star of the show, to me, is the fresh lime juice and I would say that you should err on the side of too much lime juice instead of too little. So as you stand in the store facing a pile of limes, thinking of grabbing just one, hear my voice in your head and grab two or three. This tastes just as good on day two, and a little fresh shot of lime can really liven it up again. The thing I like about this is that the avocados maintain their character and are not mushed into oblivion like they are in guacamole. The ripeness of the avocados you select will have a lot to do with how the dish ends up looking. I like them a tiny bit firm. Also, much like the limes, grab an extra avocado. I might just be a bad picker, but I always get the avocado with a bunch of brown spots. So I over-buy by at least one and if I have chosen the flawless ones by some miracle, then I will put the extra one in a sandwich, or use it in a salad dressing, or garnish a tortilla soup with it. They don’t ever seem to go to waste.
I have had this as a dip. If you use it for a dip I recommend that you get those Tostitos Scoops chips because practically everything in the dip is round and therefore…can roll right off your chip…and that would be sad.
I have also had it as a topping for both fish tacos and chicken fajitas, and it was wonderful for both.
I suggest that you gauge your own heat tolerance and select your peppers accordingly. I happen to have a Serrano plant so I used some Serranos, but it is equally good with 1 or 2 jalapenos. As for the other ingredients, the white corn seems to be a little more crisp than the regular yellow which is why I am sticking with that original recipe suggestion. And, if you are ambivalent in your black bean choice, I recommend that you try Bush’s Black Beans, but make sure you get the kind that are not already seasoned.
|Avocado Black Bean Dip|| |
- 2 avocados, sliced and chopped into little cubes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can whole kernel corn (I used white), drained
- 1 jalapeno pepper, seeded and chopped
- 2 serrano peppers, seeded and chopped
- ⅓ cup finely chopped red onions
- 3 Tablespoons fresh lime juice
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- Juice the limes. Cut the avocados into small chunks. Put a little lime juice over them to keep them from browning while you get everything else together.
- Drain and rinse the beans. Drain the corn. Chop the peppers and onions. Put everything in a medium size bowl and add the spices and the remaining lime juice. Stir them all together gently.
- Adjust the seasoning by adding some salt or a little more lime juice. Serve with tortilla chips.
Remember not to rub your eyes after you cut your peppers, or your nose, or anything else. This recipe was introduced to me by Doug Mertens, who got it from his wife Courtney, who got it from her aunt. I’ve never met Courtney’s aunt, but based on this recipe alone, I already like her.