1 tsp olive oil
1/2 yellow onion, diced
1 15oz can black beans
1 cup tomatoes, diced
1 cup corn (cooked)
1 11oz Core and Rind Sharpy & Tangy Cashew Cheesy Sauce
1/4 tsp salt
1 tbsp cilantro chopped (+ extra to top)
1/2 avocado (to add on top)
Prep your tomatoes, corn, and onions, chop your cilantro, drain and rinse your beans.
In a 10’’ skillet or pan, heat olive oil over medium heat and cook until onion is browned. About 5-6 minutes, stirring occasionally.
Add beans, tomatoes, and corn and cook until tomatoes soften, about 3-4 minutes. Then add in salt and cilantro.
Add in Core and Rind sauce and bring to a bubble, then turn off heat. Squeeze half a lime over the dip, then top with cilantro, avocado, and extra tomatoes and corn if you and ENJOY!
Recipe courtesy of Jamie Koll - Girls Who Eat