Spicy Corn Black Bean Avocado Dip
  • 1 avocado, organic, cut in pieces and then mushed with the back of spoon
  • 2 corns, grilled and scraped about 1 cup corn kernels (You can use frozen corn as well, just thaw it in warm water and use)
  • Black beans, boiled about ⅓ cup ( Cans can be used as well but I personally feel fresh home cooked black beans taste much better than the one sitting in preservatives. Try to avoid cans as much as possible. )
  • ⅓ cup cilantro, finely chopped
  • 1 tsp cumin powder
  • 2 tsp garlic paste or more to taste
  • 1.5 tsp green chili paste or to taste
  • Juice of ½ a lemon
  • Salt to taste
  1. In a bowl, add the avocado and mush it with the back of spoon. Add the rest of the ingredients and mix well. Taste and adjust the seasoning to taste.
  2. Serve fresh or chill it in refrigerator by covering tightly with plastic wrap for few hours and serve.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/spicy-corn-black-bean-avocado-dip/