Recipe from my buddy Janet & her buddy Betsy and husband-tested.
I asked my good buddy, Janet, to share her recipe for this dip after she served it at two gatherings where Jim and I were in attendance. It was a big hit with the lady guests and their husbands. :-) Lost River Market & Deli has a marvelous selection of tortilla chips from which to choose. Be sure to wear rubber gloves when mincing the jalepeno and do not touch your eyes. If you leave the seeds in, the dip will have more heat. If you'd like a milder version, just leave the seeds out.
2 (15 oz) cans black beans, drained & rinsed
1 (15 oz) can shoepeg corn or yellow corn, drained
6 Tablespoons fresh lime juice or fresh lemon juice
4 Tablespoons extra virgin olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1 jalapeno, minced (if you wish the dip to milder, remove the seeds)
1/2 cup red onion, minced
1/4 cup fresh cilantro, minced
1 (15 oz) can diced tomato
Combine all the ingredients in a bowl except tomato. Chill in the fridge overnight.
Add tomato prior to serving with tortilla chips.
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