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Mexican Bean Dip

by Jen McKenna

Prep
Cook
Serves 8people
Ingredients
1
can mexican corn - drained
1
can black beans – rinsed and drained
1
large tomato
1/2-3/4
small red onion
1-2
avocados
1/4
cup red vinegar
1/4
cup olive oil
3
tbsp hidden valley ranch dip (powder)- one of the large packets
Directions
1.
Mix ranch dip powder, vinegar and olive oil in a 2-4 quart dish (whatever you are serving it in). Then add veggies/beans but only add avocado right before serving. Of course cut up the veggies before adding to your liking.
2.
Note: For best results, mix everything (except the avocado) together and let sit overnight in the fridge.

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