I can’t believe that this recipe is not on our blog ! We have been making this black bean and corn dip for years and our family is kind of obsessed with this combination of flavors. This dip is perfect to eat with some tortilla chips, straight up with a fork (or spoon), or as a topping for a salad (or anything for that matter). It is so simple to make and is perfect to bring along to a BBQ or to enjoy anytime. Our recipe is for a very light dressing. If you are a big fan of dressings, you may want to double the olive oil, white wine vinegar, and lime juice. As a warning, this dip is highly addictive and very easy to eat a lot of! We recently enjoyed this dip on top of a Chipotle-inspired salad bowl…it made for a perfect topping!
Black Bean and Corn Dip
Ingredients:
- 1 (15 oz.) can of black beans, drained and rinsed
- 4 ears of corn, grilled or boiled
- 1/2 red bell pepper, minced
- 2 tomatoes, diced
- 3/4 of a red onion, diced
- 1/2 cup cilantro, chopped
- Kosher Salt and Pepper
- Chili Powder (~1/2 tablespoon)
- Cumin (~1/2 tablespoon)
- Olive Oil, a few tablespoons
- 1 lime, juiced
- White Wine Vinegar, a few tablespoons
- 1/2 jalapeno, minced (optional)
Directions:
- Add of the above ingredients into a large bowl. Mix and taste for seasonings. Adjust seasonings accordingly.
{ 2 comments… read them below or add one }
I just whipped up a very similar salsa! I had to keep the black beans on the side because my husband isn’t a fan, but otherwise they’re almost identical! I like your idea of adding white vinegar and olive oil, I’ll have to try that next time.
http://lindsaypinds.blogspot.com/2011/05/summer-salads-and-salsas.html
This recipe is so summery! My best friend’s mom makes a similar dish whenever I visit. I absolutely love the combination of black bean and corn!