Black Bean Dip (or Salsa or Salad)
The flavor of this easy dip/salad/salsa just gets better over time, so feel free to prepare it a day in advance.

Yield: 1+ quart or approximately 8 servings


Ingredients

  • 1 (14½ ounce) can black beans, rinsed and drained
  • 2 cups frozen corn kernels (or fresh, cooked, and cut off the cob)
  • 1 red bell pepper, seeded and diced (may substitute color of choice or use a mix)
  • ¼ cup red onion, minced
  • ¼ cup chopped cilantro*
  • 2 tablespoons (30ml) freshly squeezed lime juice
  • 2 tablespoons (28ml) olive oil
  • 1 teaspoon (5ml) sriracha sauce (or hot sauce of choice; use ¼ to ½ teaspoon for flavor with less heat)
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • Optional: 1 avocado**, diced

Instructions

  1. Combine the black beans, corn, bell pepper, onion, and cilantro in a large bowl.
  2. In a small bowl whisk together the remaining ingredients (except the optional avocado) and pour over the black bean mixture. Toss to thoroughly coat.
  3. Let stand for 15 minutes to allow the flavors to combine – longer is fine as the flavor will continue to improve over time.
  4. When ready to serve, add the avocado, if using, and toss. Great as a dip with tortilla or corn chips (like Scoops); as a salsa spooned over fish, chicken, or steak; mixed into grain-based or green salads, or as a stand-alone salad.

Notes

If you don’t care for cilantro, fresh parsley, chives, or basil would all be good substitutes. Or simple omit it.

** If you are planning on leftovers, you may wish to use the avocado as a topping rather than stirring it in. The avocado will discolor as it sits overnight in the fridge, although it is still fine to eat.

Helpful hint: If using frozen corn and you don’t have time to thaw it, add it to the strainer when rinsing the beans and rinse them both together. The water will quickly thaw the corn.


More recipes at FountainAvenueKitchen.com