Saturday, May 15, 2010

Black Bean Salsa

The first time I had this one of my friends brought it to my house and I was instantly addicted, even after I was full I was still eating it because I just couldn't get enough!  Any time she asks me what she can bring to a gathering I always ask her to bring this dip and it's always a huge hit!  It has so much flavor and it's a good, light dip that can be enjoyed any time but is perfect for something refreshing in the spring and summer.  I love the flavor of cilantro and this dip is packed full of cilantro and it's complimented by the flavor of lime juice; there are a lot of bold flavors in this dip but they all go together so well.  

Spencer loves this dip also and he and some friends were going hunting one weekend and they asked if I would make a few things for them to take so they could have some snacks.  Along with this dip I also made sausage and cream cheese dip, which is always a hit, and since I always make something sweet, I made brownie cookies.  Everything was a hit, and I think this dip is going to be making a regular appearance on these trips.  I was so excited about making this; and it did not disappoint!  I was a little nervous about making it at first because I wasn't able to get the recipe from my friend before I needed it so I hunted and found one on-line that I thought was similar; I don't think it was exactly like hers but it was very close and turned out great!

Black Bean Salsa


1 (16oz) Can black beans
1 (12oz) Can shoepeg corn
1/2 Cup cilantro
1/2 Cup chopped green pepper
 1 Medium purple onion, chopped
3 Medium tomatoes, chopped (seed one)
1 Jalapeno, chopped
1 Tablespoon canola oil
2 Tablespoons lime juice
1 1/2 Teaspoons lime salt
1 Teaspoon garlic powder


Drain and rinse corn and beans and put in a medium bowl.  Add cilantro, green pepper, jalapeno, onion and tomatoes and mix together.  Drizzle the oil and lime juice over the top, mix together and then add seasonings and stir well.  Refrigerate 2-4 hours or overnight.  Serve with tortilla chips.

Recipe Source: Adapted from CD Kitchen

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