printed from melskitchencafe.com
*Note: Good quality canned corn is key here! I’ve found the Green Giant blend of white and yellow corn kernels are crisp and sweet and delicious. All canned corn is not created equal. The same goes with Italian dressing. I used Kraft Zesty, based on my cousin’s recommendation. It was tasty but ultimately, use a dressing you like to eat normally because the taste will come through. You can see by the ingredient list that the quantities are really adaptable based on your preferences. The key is to chop everything up in to small, bite-sized pieces so none of the ingredients overwhelm the others. Finally, if you want to take this dip to a other-worldly level, try adding cooked, chopped shrimp. Unreal.
*Serves 6-8 as appetizer
1 can white beans, such as navy or Great Northern
1 can black beans
1 can corn (see note above)
1-2 avocados, diced
1/4-1/2 cup red pepper, diced
1-2 Roma tomatoes, diced
2 tablespoons finely chopped red onion
2-3 tablespoons finely chopped cilantro
1/3 cup Italian dressing (see note above), plus more if needed
Squeeze of fresh lime (about 1/2 tablespoon or so from half of a large lime)
Salt and pepper to taste
White, blue or yellow corn/tortilla chips for serving
Drain the beans and corn together in a colander. Give them a quick rinse and let them drain really well so no extra liquid makes its way into the dip. You can use a salad spinner to get rid of excess liquid or lay them out on a double layer of paper towels and blot dry. Add them to a large bowl. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve immediately with chips. Store leftovers in the refrigerator. If making in advance, wait to chop and stir in the avocados until right before serving.