Black Bean Veggie Dip

Note:  I love making this black bean dip, especially in winter, because it's both filling and healthy.  We don't exactly find ourselves craving salads when it's 20 degrees outside, right?  This checks both my comfort food and health food boxes, so I thought I'd share it with you.  If you're not a fan of cilantro, substitute green onions. I usually enjoy this with chips, but occasionally eat it alone or use it as a garnish.

Black Bean Veggie Dip

avocado

bell peppers

cilantro

corn and beans

lemons

shallots

                           

Ingredients:

1 can corn

1 can black beans rinsed

2 bell peppers (I prefer red) diced

2 avocados diced

1 bunch cilantro (go organic, it tastes remarkably better) chopped

1 shallot minced

1 lime (I substituted a lemon)

1-2 tbsp. olive oil

salt and pepper to taste

optional: jalapeno, garlic, spices

Directions:

1) Rinse corn and beans, place in mixing bowl.

2) Prepare peppers, cilantro, shallots, and any optional ingredients and mix with corn and beans.

3) Dice avocados and add to the mixing bowl.  Then squeeze the lime and olive oil over the avocados and mix (this helps to preserve them).