Amazing Shrapnel Dip

• Vegan
• Gluten free

• Produce

  • 1 Avocados
  • 1 can Black beans
  • 2 tbsp Cilantro
  • 1 can Corn
  • 1 Squeeze Lime, fresh
  • 2 tbsp Red onion
  • 1 Roma tomatoes
  • 1 can White beans

• Condiments

  • 1/3 cup Italian dressing

• Baking & Spices

  • 1/4 cup Red pepper
  • 1 Salt and pepper

• Bread & Baked Goods

  • 1 Blue or yellow corn/tortilla chips, White

Found on melskitchencafe.com

Description

Ingredients

• 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

Directions

• 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.