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Avacado bean dip
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Black Bean and Avocado Dip | |
one 11 oz. can | black beans, drained and rinsed |
one 11 oz. can | mexicorn, drained |
2 | avocados, diced |
1/2 (0.7 oz.) packet | dried Italian dressing mix, (found in dressing aisle at grocery store) |
2 tablespoons | white wine vinegar |
2 tablespoons | canola or vegetable oil |
1. Put black beans, corn, tomatoes, and avocado into a large bowl.
2. In a smaller bowl (I use a measuring cup), mix together Italian dressing mix, white vinegar, and oil with a fork until combined.
3. Pour dressing mixture over the other ingredients and mix gently to combine.
4. Serve immediately.
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