Grilled Corn and Bean Salsa Dip

Grilled Corn and Bean Salsa Dip Makes approx. 10 cups 8 green onions, chopped 5 avocados, chopped 6 tomatoes, diced small 8 celery sticks, diced small 2 cloves garlic, minced 2 cups grilled corn (may use canned, rinsed) 2 cups canned black beans, rinsed 4 tbsp cilantro, chopped 4 tbsp red wine vinegar 1/4 c Three Farmers onion and basil camelina oil 4 tbsp lime juice 1 tbsp hot sauce Salt and pepper to taste Instructions: Grill 6-8 cobs of corn on the BBQ and carve the kernels off the cob into a bowl. Combine all ingredients together in a large bowl and mix to distribute everything evenly. You may substitute Three Farmers onion and basil oil for the original camelina oil OR the garlic and chili for some additional spice. Season with salt and pepper and serve with sea salt and lime tacos. Try this: This serves great on lettuce wraps, fish or even with chicken. Very versatile recipe.

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