Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.
8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped
Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.
As the weather heats up, my desire to heat up the kitchen with hot ovens and skillets goes way down. Enter this black bean, avocado, and corn salad that is perfect for dinner any day of the week! Simply dice up all the vegetables, pour on the dressing, combine, and serve over a bed of tossed greens. Simple, healthy, and refreshing..it doesn’t get much better.
1 can black beans, rinsed and drained
1 can mexi-corn, rinsed and drained
2-3 avocados, diced
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced
for the dressing:
juice of 1 lime
2 tbsp olive oil
2-3 sprigs fresh oregano
1/2 tsp cumin
salt/pepper to taste
Simply add all the diced vegetables and oregano to a large bowl and mix well with dressing. Refrigerate until ready to serve over tossed greens!