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.
-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