Sunday, February 22, 2009

Black Bean and Corn Salsa

This recipe is from my neighbor, Cathy. She served it at Bunco last week and it was AMAZING. I'm not even kidding when I tell you I could have eaten the entire bowl. Seriously delicious.

Black Bean and Corn Salsa

1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avocados, chopped
4 Roma tomatoes, seeded and chopped
1 small red onion, chopped
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. ground cumin
1/4 c. red wine vinegar
1/4 c olive oil
1 package (.7 ounces) Italian dressing mix

In a nonmetallic bowl combine beans, corn, avocados, tomatoes, onion, jalapeno pepper, cilantro and cumin. Mix well. In small bowl whish together vinegar, oils and dressing mix. Add to vegetable mixture. Place in container with tight fitting cover and refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or tortilla chips.

2 comments:

Kellie said...

Yummy! I would eat this for lunch! With tortilla chips!

Anonymous said...

I have to tell you that every time I make this dip I just pull up the recipe on your blog. You would think I would take the time to write it down, but no. That would make too much sense:-)

- Heather Walker