I am crazy for all the ingredients in this Tex-Mex bowl of yumminess.
Also, all the colors make me happy.
Every once in a while my friend Rhonda and I cater an event for someone. Mostly we do it because we love cooking together so much.
We recently made two huge bowls of this black bean confetti dip for a big family reunion.
It was a big hit.
This recipe can be made ahead of time if you just leave the avocados out until the last minute.
Grab a bag of tortilla chips and take this confetti dip to your next summer gathering. Labor Day maybe?
Black Bean Confetti
1 bunch cilantro, chopped
2 tablespoons olive oil
2 cans black beans, drained
1 can white corn, drained
1 cup chopped red onion
1 jalepeno pepper, seeded and chopped (you can add more if you want it hotter)
1/3 cup lime juice
1 teaspoon cumin
2 diced avocados
2 cups cherry tomatoes, halved
Toss all ingredients together and serve with tortilla chips.
P.S. Simon took this picture of me working in our church kitchen while he was hanging around waiting on me.