Wednesday, June 5, 2013

Black Bean and Corn Salsa

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!

Printable Version

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