Sunday, August 8, 2010

Black Bean and Corn Salsa

I made this dip for a dinner that I was attending tonight from a recipe that I found on the Sisters Cafe Blog it was yummy and something I will definitely make again. Next time I think it would be really yummy with some finely diced red onion.
1 can (15oz) black beans rinsed and drained
2 Tbsp freshly squeezed lime juice
1/4 cup olive oil
1 small garlic clove
1 tsp kosher salt
pinch cayenne pepper
1 cup frozen sweet corn, thawed
1 avocado, diced
1 small red pepper (yellow or orange would work as well)
2 medium tomatoes, diced
4 green onions (tops and all) finely chopped
1 jalapeƱo, seeded and minced (optional)
1/4 cup fresh cilantro, chopped

In a small container (with lid) combine the lime juice, olive oil, garlic and seasonings. Cover and shake until well combined.

In a medium bowl combine the remaining ingredients and pour over the dressing. Serve immediately with taco chips or eat on its own as a side. Serves 3-4 main course servings or 6-8 side dish servings.

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