Black Bean Dip (or Salsa or Salad)
Last night’s Black Bean Salsa is being dished up tonight as a delicious dip. We love it with the “hint of lime” tortilla chips, but any kind will do! Delicious as a salad and especially fabulous with a dollop of guacamole on top!
Black Bean Dip
1 red pepper, diced
1 yellow pepper, diced
1/2 cup red onion, diced
1 cup corn, frozen and thawed; fresh if available
1 15-ounce can black beans, rinsed and drained
1/4 cup cilantro
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
kosher salt and freshly ground pepper to taste
Mix all ingredients in a large bowl and refrigerate until ready to use. The longer it sits, the more the flavors blend and the tastier it gets! Serve cold or at room temperature.
Great as a dip with tortilla chips, spooned over fish, chicken or steak, or used in salads…or just eaten as is!
Note:
**If you don’t care for cilantro, flat-leaf parsley, chives, or basil would all be great substitutes in the salsa.
**Avocado makes a great add-in or garnish.
The Fountain Avenue Kitchen was my grandmother’s kitchen, the kitchen where I first pulled up a stool and watched the magic of turning basic, fresh ingredients into culinary wonders. Through today’s Fountain Avenue Kitchen, I hope to inspire people to try a new recipe, learn a new technique and eat more vegetables and wholesome grains ... but still enjoy a little dessert now and then. Pull up your chair and join me in the Fountain Avenue Kitchen!
