Ah, the great summertime conundrum: You're going to a cookout and hoping to bring a snack, but you don't want to give everyone food poisoning by bringing something that will spoil after 15 minutes sitting out in the heat.
It would also be nice if the snack were easy to make because, you know, you have some running to do before you go.
Those two criteria led me to this recipe, which I adapted to suit what I had on hand. It tastes a bit similar to guacamole, but the corn and beans give it some more substance, and the acidity of the salsa verde helps keep it from turning brown and sad. Despite the fact that there were three other avocado-based dips at the cookout in question, I left with an empty bowl. I'll call that a victory.
Avocado and Black Bean Dip
Recipe adapted from this one
What you'll need:
4 avocados, diced
1/2 red onion, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 7-ounce can salsa verde
Kosher salt and pepper
How to make it:
Combine the avocado, onion, corn, beans, and salsa, then add salt and pepper to taste. Serve with tortilla chips.
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