Kind of like Funeral Potatoes, Monster Cookies, and No Bake Peanut Butter Cookies… it seems everyone has had Black Bean & Corn Pico Dip.
It also seems most people have a recipe that they like the best whether it be from a church potluck, friend or one altered in the kitchen after seeing endless posts on Pinterest.
I fall in to all three of those categories. And so I share with you my favorite way to make Black Bean & Corn Pico Dip.
– 2 Cans Original Rotel with Green Chilies
– 1 Can Diced Tomatoes
– 1 Can Black Beans, drained & rinsed
– 1 1/2 Cups of Frozen Corn
– 1 Cup Cilantro, chopped
– 1/2 Red Onion, diced
– 2 Avocados, cubed
– 2 Tablespoons Diced Jalapeños
– Lime Juice to sprinkle over Cubed Avocados
Add two cans of Rotel and one can of Diced Tomatoes to a medium size mixing bowl. Drain and rinse Black Beans in a colander then add to the bowl with Tomatoes. Top with Frozen Corn, Chopped Cilantro, and Diced Red Onion. In a small bowl sprinkle Lime Juice over Cubed Avocado then stir. Add Jalapeños and Avocados to Mixing Bowl then gently stir all ingredients. Refrigerate for at least one hour before serving.
While Black Bean & Corn Pico Dip accompany Tortilla Chips perfectly, it is also makes a great topping on a Cheese Quesadilla, plain Tortilla, Mexican Pizza and is absolutely delicious on top of Eggs. I have even been known to enjoy my Black Bean & Corn Pico Dip as a side dish with a spoon!