Casual and irresistible, this hodge-podge of vegetables and beans is a welcome appetizer at outdoor gatherings.
Course
Appetizer
AuthorCathy Thomas
Ingredients
2tablespoonsred wine vinegar
1 1/2teaspoonshot sauce
2teaspoonsvegetable oil or extra-virgin olive oil
1medium clove garlicminced
1small sweet onion or 1/2 medium sweet oniondiced
Freshly ground black pepper
1(15-ounce} can black beansdrained, rinsed
1firm-ripe avocadohalved, peeled, pitted, diced
111-ounce} can corn kernels, drained (or fresh grilled corn
2/3cupthinly sliced green onionsincluding dark green stalks
1/2cupchopped fresh cilantro
1/2poundRoma tomatoescoarsely chopped
Salt
Tortilla chips
Instructions
In large bowl, mix vinegar, hot sauce, oil, garlic, sweet onion, and pepper to taste. Add beans and avocado; gently toss.
Add corn, green onions, cilantro, and tomatoes. Mix gently to coat. Add salt to taste and additional pepper if needed. Accompany with tortilla chips for dipping.
Recipe Notes
Put out an assortment of hot sauces, so guests can kick up their servings to meet individual tastes.