Description
Description A fresh and flavorful Southwest dip packed with vibrant textures and bold citrus.
Ingredients
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) sweet corn, drained (or 1 ½ cups fresh corn)
- 1 cup cherry tomatoes, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup olive oil
- Juice of 2 limes
- 1 tbsp red wine vinegar
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper, to taste
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Instructions
- In a large mixing bowl, combine black beans, corn, diced tomatoes, red bell pepper, green bell pepper, red onion, and cilantro.
- In a small bowl, whisk together olive oil, lime juice, red wine vinegar, garlic powder, chili powder, salt, and pepper.
- Pour the dressing over the bean and vegetable mixture. Toss well to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors blend.
- Serve with tortilla chips, as a salad topper, or as a side dish.
Notes
- Notes
- Rinse and drain canned ingredients to reduce sodium. For a looser dressing, adjust olive oil and lime juice. Store in an airtight container for up to 4 days.