Mexican Veggie Dip

Makes Medium Bowl of Dip


  • 2 Avocados
  • 2 Medium tomatoes
  • 3 Scallions
  • 1 Small Red Onion
  • 1 can Black Beans, drained
  • 1 can Mexicorn, or 1 can Sweet Corn
  • 1 pkg. McCormick’s Italian Dressing
  • 1/4 c Olive Oil
  • 1/4 c Red Wine Vinegar
  • 2 Tbsp Lime Juice


  1. Cut off ends and peel onion.  Slice and soak slices in cold water for 10 – 15 minutes.
  2. While the onion soaks, seed and dice the tomatoes, thinly slice the white parts of the scallions, and roughly chop the green parts of the scallions.
  3. Dice the red onion.
  4. Combine tomatoes, scallions, onion, black beans, and mexicorn/corn in bowl.
  5. Combine dressing mix, olive oil, vinegar, and lime juice in a small bowl.
  6. Just prior to serving, skin and seed the avocados.  Roughly chop the avocados and add to bowl of vegetables.
  7. Stir dressing to recombine, then pour over vegetables. Mix together with spoon.


  • Best served with corn chips or over tacos or nachos.
  • Dip components can be made up to a day in advance and refrigerated.  Combine just prior to serving to minimize browning.