Wednesday, January 16, 2008

A dip does double-time

This one's an old standby. I take it to parties when I'm asked to bring a dish but have just paid the bills or gotten another parking ticket. You can eat it as a dip with tortilla chips or alone as a salad (crush the chips onto the salad for crunchy effect). Or go chip-free and it's still delicious.

Recipe: Black Bean and Corn Dip/Salad
As a salad, I would say there about 6 servings, more as a dip. It keeps well in the frigerator for about 5 days.

1 15 oz. can black beans, drained
1 15 oz. can whole kernel corn, drained
1/2 of a red onion, finely chopped
Juice of one whole lemon
Juice of one whole lime
1/2 C chopped cilantro (I like cilantro in astounding quantities, but you'll probably want to use less)

Mix all the ingredients together; add salt and pepper to taste.

Variations:
-Add one finely chopped bell pepper
-Add one large finely chopped and seeded tomato
-Add a cubed and not-too-ripe avocado
-Mix all the ingredients in the food processor with a bit of oil for a pureed dip
-Serve with grilled chicken, steak, or shrimp if you're richer than I am

2 comments:

Sarah said...

Ok, this one I've had 'round the Nana table and it is truly delish. Much recommended.

Jack said...

This recipe originated from none other than Waldorf, MD. In case you weren't aware, Diana.