Ingredients
1/2 cup half-and-half cream1 can (15 ounces) black beans, rinsed and drained, divided1/2 cup chopped onion1 teaspoon olive oil2 garlic cloves, minced1/2 cup salsa1/3 cup fresh or frozen corn1 tablespoon lime juice3/4 teaspoon ground cumin1/2 medium ripe avocado, peeled and choppedSour cream and shredded cheddar cheese, optional
Preparation
In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside.
In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans.
Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.
