Let me tell you about my Spicy Black Bean, Corn and Guacamole Dip

I am obsessed with avocados right now.


Here's the truth - I love the things all the time, but I refuse to pay more than $1 each for them, so that usually means I get about a three-four month window to enjoy them.

Now is my window.

I'm taking full avantage of it.

I made a batch of this the other day and decided to taste of it.  Then 15 minutes later when I came out of my guacamole eating trance, I saw the vestiges of a bag of tortilla chips and two lonely black beans in the bottom of my bowl.

I've made it twice this week.

Give it a try.  You'll be glad you did.  And if for some reason you're NOT glad, bring it to my house and I will eat it all up.


6 ripe avocados, diced
1 can Hot Rotel, drained
1 can Mexicorn, drained
1 can black beans, rinsed and drained
4-5 green onions, thinly sliced
fresh cilantro, about 1/3 cup, chopped
2 tablespoons lime juice
one teaspoon coarse salt

Mix all ingredients in a large bowl.  Mash about half the avocados with a fork and stir well.Refrigerate and allow flavors to mix for at least an hour before serving.

 Eat it all with tortilla chips.  DON'T SHARE!

You can store it in the fridge for a day or two, but the avocados will turn brown.  It still tastes the same, though.

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