Shrapnel Dip

I will begin by saying that this is probably the best good-for-you dip I have ever eaten. It is similar to Texas Caviar if that is familiar to you, but better in my opinion. While it is made to be eaten with tortilla chips, it is so good that you will want to just eat it with a spoon. And you should. It could totally pass as a bean salad. It comes together so fast, tastes fresh, and it will make your mouth happy, happy, happy. Take this to your next summer BBQ, and you will be the star of the show.


Shrapnel Dip
-adapted slightly from melskitchencafe.com

-1 can white beans, such as navy or Great Northern
-1 can black beans
-1 can corn (Mel says you should use Green Giant yellow and white steam fresh, and I did. Totally didn't look or taste like canned corn, so I suggest you take that little tip as well)
-2 avocados, diced
-1/2  red bell pepper, diced
-2 Roma tomatoes, diced (I used one large tomato and then about 1/2 cup diced yellow pear tomatoes)
-2 tablespoons finely chopped red onion
-1/4 cup finely chopped cilantro
-1/3 cup Italian dressing (Mel said you should use Kraft Zesty Italian, so I did), plus more if needed
-Juice from half a large lime
-Salt and pepper to taste
-Tortilla chips for serving. I like Tostitos scoops with this so you can get more dip. Thin tortilla chips will break too easily. Use something sturdy.

Drain and rinse the beans well. Pat dry with paper towels. Add the beans and corn to a large bowl. Toss in the avocados, red pepper, tomatoes, red onion and cilantro. Mix. Pour the dressing over the top of the salad and using a large spoon or spatula, fold the ingredients and dressing together until everything is evenly coated. Squeeze the lime juice over the top, add salt and pepper to taste, and then gently mix it all together. You can make this ahead, but wait to add the avocado until just before serving.