Mexican Fiesta Dip
Fresh fruits and vegetables, like the tomatoes and corn featured in this flavorful dip, are harvested at their peak of ripeness and canned within hours, making the can one of the best ways to lock in nutrients and get food from its source to your table
2 (16-ounce) can black beans, drained and rinsed
1 (14.25-ounce) can no salt added diced tomatoes
2 (11-ounce) cans no salt added corn, drained
1 (4.5-ounce) can diced green chilies, drained
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon Tabasco pepper sauce
1 large ripe avocado, peeled, pitted and diced
2 tablespoons fresh chopped cilantro
Baked Tortilla Chips
In large bowl combine black beans, diced tomatoes with their liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3 to 4 hours, stirring occasionally.
To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.