White Bean and Avocado Dip

whitebean.avo.dip
We spent last Friday evening at our community pool. We all bring food to share, the kids have free reign of the pool and hot tub and can pretty much do as they please as long as they don’t run – seriously, running on wet pool decks is so insanely dangerous, why do they all do it? Even after they slip and fall or see one of their friends slip and fall, still they run. Did we so flagrantly disregard this no-running-on-pool-decks-rule when we were children? No. We inherently knew the dangers of slippery concrete. We were walkers, all. (Just kidding, honestly, we would have raced around that pool at full speed and then found a way to the top of the gazebos seeing who could make the 8-foot jump into the deep end. I’m still shocked I haven’t seen anyone attempt it yet. How have they not tried that yet? It’s right there!)
In any case, we all eat and talk and tell the kids to stop running and it’s great fun and a wonderful way to spend an almost-summer Friday night. I wanted to bring something with avocados because I had some that were on the edge, but didn’t want to bring guacamole, which, while delicious, is something we eat a lot of because we are lucky. So, with a pantry full of white beans and a fully ripe avocado, this is what I chose to bring. It was a good choice (unlike the choice to jump off of the top of a gazebo into a pool, which I am certain someone I know will do in the coming years and which I will scold him for as if I never, never!, had the idea myself and wondered what took him so long to try!).
White Bean and Avocado Dip
1 15oz can white beans, drained and rinsed
1 1/4 cup diced cucumber (about 1/2 a large cucumber)
1/3 cup diced red onion
1 large avocado, diced
Squeeze of fresh lemon juice
Salt and pepper, to taste
Spicy Pink Sauce
3 tablespoons mayonnaise
1 teaspoon red wine vinegar*
1-2 teaspoons Sriracha hot sauce
1-2 teaspoons Cholula hot sauce
* Champagne vinegar is fine too, or you can leave out the vinegar altogether. It’s not dire. Mostly just don’t use balsamic. That would taste weird.
In a large salad bowl, add drained beans, cucumber, red onion, and avocado. Add a squeeze of lemon and salt and pepper to taste.
In a small dish, make your Spicy Pink Sauce. Add all ingredients and mix well with a fork or mini whisk.
Pour Spicy Pink Sauce over the salad and toss well. Have a taste and adjust salt, pepper, and spicy levels to your own liking.
Garnish with extra diced red onion and serve with tortilla chips.
P.S. – Spicy Pink Sauce is great on all sorts of things. I’ll do a post on it soon detailing all the wonderful things you can put it on.

 

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