Mel’s Kitchen Cafe is a great recipe website. I haven’t made anything from her that I haven’t like, so far. This dip is always a favorite. I usually leave out the avocados because they get mushy so quickly. This recipe is great and I am always asked for the recipe. Here’s the link to Mel’s Kitchen Cafe.
- 1 can white beans, I use Great Northern or Cannellini beans
- 1 can black beans
- 1 cup frozen corn
- 1-2 avocados, diced (I usually leave these out unless I am serving it immediately)
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1-2 Roma tomatoes, diced and seeded
- 2 tablespoons chopped red onion
- 2-3 tablespoons finely chopped cilantro
- 1/3 to 1/2 cup Kraft Zesty Italian salad dressing
- Squeeze of fresh lime
- Salt and pepper to taste
- Tortilla chips for serving
- Drain and rinse the beans in a colander. Add them to a large bowl.
- Add the corn, avocados, red pepper, green pepper, tomatoes, red onion and cilantro. Pour in the dressing and gently fold the ingredients together until evenly coated.
- Squeeze the lime juice over the top. Gently mix. Add salt and pepper to taste. Serve with chips.