This is a favorite recipe from Southern Living that I have been making for probably 5 - 8 years. It is a favorite at all of our Sunday School gatherings and other parties. It was called Black Bean and Corn Salad but I have always served it as a dip. My oldest daughter and I were just making it today and she commented, "This is so yummy - I could just eat it with a spoon!" It doesn't need the chips - just an amazing recipe either way!
Black Bean and Corn Dip (adapted from Southern Living)
3 ears fresh corn
3-4 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper
2 (15 oz) cans black beans, rinsed and drained
2 large tomatoes, seeded and chopped
3 jalapenos, seeded and chopped
1 small purple onion, chopped
1 - 2 avocados, seeded and chopped (I use two)
1/4 cup fresh cilantro, chopped
Cook corn in boiling water for 5 minutes, drain and cool. Cut corn from cob. Whisk together, lime juice and next 4 ingredients in a large bowl. Add corn, black beans and remaining ingredients. Toss to coat. Cover and chill 2 hours. Serve as is or with tortilla chips!
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