Avocado Dip

1 can corn
1 can black beans
1 can white beans
2 cans diced tomatoes w/ chilies
1 bunch of green onions
½ bunch cilantro
1 packet Good House Italian dressing (follow the directions on back of packet to make the dressing.)
(Mix all of the above together and chill in the fridge)
Add at least 3 avocados diced just before serving. You can always do more; the avocados are my favorite part, so just add what you'd like.
Serve with chips. Enjoy!

printable recipe
from: Stake Taster Table before General RS Meeting

Black Bean Dip

Yields about 1 ½ cups
Active Time: 10 minutes
Total Time: 10 minutes
1 19-ounce or 15-ounce can black beans, rinsed
½ cup prepared salsa, hot or mild
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
Salt & freshly ground pepper, to taste
Combine black beans, salsa, lime juice, cilantro and cumin in a food processor. Process until smooth. Season with salt and pepper.
Tips & Notes
 Make Ahead Tip: Cover and refrigerate for up to 2 days.
Nutrition
Per tablespoon: 17 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 53 mg sodium; 2 mg potassium.

printable recipe
from: Stake Taster Table before General RS Meeting