Black Bean Dip
2 (15 ounce) cans of black beans, rinsed and drained
4 roma tomatoes, seeded and chopped
1/2 red onion, finely chopped
handful of cilantro, chopped
1 can of corn
1/2 serrano pepper, finely chopped
1 avocado, cubed
1/3 cup of red wine vinegar
1/3 cup of extra virgin olive oil
1/8 teaspoon of ground cumin
1/4 teaspoon of ground coriander
2 limes, juiced
1 tablespoon of salt
1 teaspoon of black pepper
1. Drain the bean juice and rinse the black beans in cold water. Place in large bowl.
2. In a separate bowl, combine the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and pepper. Stir.
3. Add the tomatoes, red onion, cilantro, serrano pepper, and the liquid mixture to the beans. Add avocados at the end and toss gently. Chill salsa for about 30 minutes or overnight to marinade. Mix one time before serving.
4. Serve with tortillas chips.