Black Bean & Salsa Dip



  • 1 (15 oz.) can black beans, drained and rinsed 

  • 1 cup tomatoes, diced

  • ripe avocado, cubed

  • 1 small lime, zested and then juiced

  • ½ teaspoon cumin

  • 1 pinch cayenne pepper

  • 3 green onions, minced


  • 3 Tablespoons cilantro, minced


  1. Cut avocado in half. Remove pit. Scoop the avocado out with a spoon and cut into small cubes with a butter knife. DO NOT MASH. Set aside for later.

  2. In a large bowl add and mix together beans, green onion, tomatoes, lime zest, lime juice, cayenne, and cumin a bowl.

  3. Next, fold in the avocado.

  4. Add the garnish. Serve with tortilla chips.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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