Take a dip...yummm!

Coming from a family that loves both football and food, we are always looking for new and delicious recipes that are great for tailgating. This recipe comes from my favorite Food Network celeb, Paula Deen. And believe it or not, there is not a stick of butter in this recipe! I made it for a tailgate for my older brother and his friends last year and they loved it. I changed it up a little bit and added a few things. This is an easy dip that is great with chips as an appetizer and also delicious served over grilled chicken as a meal. It is also good even just eaten by the spoonful! I love it because two of my favorite ingredients are in it--black beans and avocados! There is nothing I love more than chips and salsa!

Here is Paula's recipe, and at the bottom how I change it up...

Black Bean Salsa

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, peeled and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8-1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespooon red wine vinegar
Salt and pepper

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or more lime juice as necessary.

*I like to add different kinds of beans. I will add a can of garbanzo beans or kidney beans, or both. You just have to add a little more lime juice and red wine vinegar depending on how much you add to the basic ingredients. Also, to prevent the avocado from browning, chill the dip without the avocado and add it right before you serve it. That way it stays fresh and won't brown. Enjoy!