Julie's Mexican Dip
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- 1 can black beans
- 1 can Mexican corn, drained
- 1/2 red or sweet onion, diced
- 1/2 c. vegetable oil
- 1/4 c. red wine vinegar
- 2 avocados, diced
- 2 tomatoes, diced
- 3 green onions, chopped
- Mix oil and vinegar together first to blend for dressing. Pour over all other ingredients and refrigerate for at least 1-2 hours.
This recipe is a personal recipe added by LauriJC and has not been tested or endorsed by MyRecipes.
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Julie's Mexican Dip Recipe at a Glance
- COURSE: Appetizers