This is from Avril.
I met Avril at University – we had a lecture together (I think it was HR Management) and I liked him immidiately. He was very open minded, funny and fresh. As he lived in Hallgarten, such as me, we would hang out with each other. Once I had some leftovers there from the food I made and offered him some. All he said was that he cannot eat so much calories but ended up eating the whole plate. Avril was always fun to be with and it’s really sad to not have him anymore in Germany. Here is his yummy Bean Dip! It looks healthy and delicious so give it a try!
„Growing up I have always loved Mexican food and it wasn’t until I got to college when I started making food for my self I realized how amazing making Mexican dishes can be. I stumbled upon this recipe at a dinner party. When I first tasted this Mexican bean dip I was in love and I had to make it for my self. Fortunately, I was able to get the recipe from my friend and with some additional ingredients I made it my own. So pull up a set, serve yourself a bowl and enjoy because this recipe is a sure crowd pleaser“
What do you need?
For the salad:
- 2 cans (15 oz each) black beans, drained, rinsed
- 1 can (15 oz) dark red kidney beans, drained, rinsed
- 1 can (11 oz) no-salt-added whole kernel sweet corn, drained Cooked and sliced chicken breast 1 cup chopped green bell pepper (1 medium) 1 cup chopped red bell pepper (1 medium) 1/2 cup sliced red onions (8 medium) 1/4 cup chopped fresh cilantro
For the dressing:
- 3 tablespoons white wine vinegar or cider vinegar 3 tablespoons olive oil 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper
What do you do?
Step1 in large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended. Step2 Pour dressing over salad; toss to mix. Cover and refrigerate at least 1 hour to blend flavors.