Okay so I hope you're getting excited, because the recipe has to be truly amazing for me to do a complete blog post about it!
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Black beans, corn, avocado and a lime-cilantro vinaigrette all combine for this seriously heavenly dip. I don't think I'll let you in on the secret of how much I ate- after all that was last year (a.k.a. a few minutes before midnight)! This year I'm a changed woman!
(Just don't ask how much Oreo puppy chow I consumed)
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The ironic thing about this post is that only a few months ago I hated anything in relation to avocados. Hated guacamole, hated the texture, the taste, you name it. The whole enchilada.
But this summer we went to a Mexican restaurant that seriously turned me around. Their guacamole was beyond amazing.
Nowadays, i get it on everything, and part of my birthday present was going to Chipotle with one of my best friends and just buying their chips and guac. :)
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Oh and please don't leave out the fresh-squeezed lime juice. It adds a tang to it that's countered by the smooth avocado chunks and then finished with the fresh cilantro among the red peppers. There's something wrong with you if that sentence doesn't make you hungry.
It's terrible how much I love snacky things like this. Puppy chow, popcorn, dips, cookie dough, etc. Those are the little things that are so easy to just grab a handful-or scoopful- of while walking through the kitchen. Somehow grabbing a whole bar/cookie/brownie seems like so much more then just a "small" handful of puppy chow.
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Speaking of New Years..... 2013 is no longer! 2014 has come and we kicked it off with a FANTASTIC WIN FOR THE HUSKERS!! We ended up playing Georgia in our bowl game. They were ranked 25 and even though we didn't have any ranking we beat them 24-19. *cue victory music* Now that we've beat them this means that it'll influence our rankings for next year, though I'm not sure exactly how much of an influence it'll have. The scores and victories are as far as my football knowledge normally reach:)
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Avocado Salad with Lime-cilantro vinaigrette
Recipe source: Adapted from Once Upon a Chef
Servings: 6-8
Total Time: 30 Minutes
Ingredients
- 2 15-ounce cans black beans, rinsed and drained
- 1 can of corn
- 2 red bell peppers, diced
- 2 cloves garlic, minced
- 2 tablespoons minced shallots, from one medium shallot (I didn't add these, although you can if you want to)
- 2 teaspoons salt
- 1/4 teaspoon cayenne pepper
- 2 tablespoons sugar
- 7 tablespoons extra virgin olive oil
- 1 teaspoon lime zest (be sure to zest limes before juicing them)
- 6 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro, plus more for garnish
- 3 Hass avocados, chopped
Instructions
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
4 comments
I love these kind of Mexican dips! Ok, scratch that, I love all snacky things, especially chocolate covered popcorn right now. Glad you've seen the light and joined the avocado bandwagon! :) Chipotle is one of my favorite places ... seriously, Chloe, we need to get together sometime!
ReplyDeleteAGREED. We really need to re-start the baking/blogging days, maybe try some new avocado recipes? ;)
DeleteUmm, YUM! This looks amazing! I love mexican-ish (such great describing, I know!) chip dips! You're description made my mouth water!
ReplyDeleteHaha, thanks Bethany! Hey, Mexican-ish should really be a word. If 'funner' is now grammatically correct, I don't see why we can't invent some new ones ourselves! ;)
DeleteHey! Person commenting! Yes, you. Wanna know something?
You're kinda awesome.