We all have Sheaffer to thank for today’s lunch idea! She created this fabulous recipe as a dip…but I think it’s perfect for a lunch too. And the best part is? There is no baking, cooking or even heating. It’s just that simple. I give you…Sheaffer’s fabulous black bean dip…
So…what are your lunch options? Well, I mixed up a batch of this and tried it several different ways. One day, I had it with some pita chips and fruit as my lunch (and it was fabulous!). And then the next day, I put it inside a whole wheat tortilla with a little Cheddar cheese and ate it like a taco…super yummy! Any way you do it, you’ll love it! Plus, look at all of those veggies. This just might be my favorite way to eat a veggie!
Other options…you can put it over a little Romaine lettuce and have it like a salad or you could put it inside a pita pocket. The options are endless…and so is the flavor.
Thank you Sheaffer!
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can of corn, drained
1 (14 oz) can of diced tomatoes
1/2 cup chopped red onion
the juice of one lime
1/3 cup Extra Virgin Olive Oil
1/3 cup red wine vinegar
Pinch of Salt and Pepper
1/4 cup chopped cilantro (optional)
1 avocado, diced (add that when you’re ready to eat it)
In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you’re ready to eat it). Cover and chill until you’re ready to eat.
Simple, right? It’s so fresh and so flavorful! You will find a million ways to incorporate this into your lunch. Dip can be lunch! (A fun lunch at that!)
And a special thanks to one of my favorite websites All Free Casserole Recipes for once again, featuring my work. Click here to see my featured breakfast casserole recipe.