 |
|
Mexican : Black Bean Dip
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons TABASCO® brand Habanero Sauce
- 1/2 teaspoon salt
- 2 (16-ounce) can black beans, drained and rinsed
- 2 large carrots, coarsely grated
- 1 ripe avocado, peeled and chopped
- 2 large scallions, finely chopped
- Corn chips
Combine oil, vinegar, TABASCO® Habanero Sauce and salt in large bowl. Add black beans, carrots, avocado and scallion. Toss to mix well. Serve with corn chips.
Makes about 3 cups.
|
|
|
