Ingredients
1 can black beans
1 can corn
1 can garbanzo beans
1 can kidney beans
1 cup cilantro (fresh)
1 medium red onion
1-2 large tomatoes
1 avocado (optional)
olive oil
red wine vinegar
salt & pepper to taste
Preparation
Put beans and corn into a large serving bowl. (If you have the time, chill a few hours before serving).
Chop the cilantro, onion, tomatoes and avocado and add to the chilled beans.
Add equal parts olive oil and red wine vinegar (I don’t measure this out- just judge by taste). Add add fresh ground pepper & salt.
If possible, chill the whole dip a few hours before hand to let the juices marinade.
