Black Bean Corn Dip
Black Bean Corn Dip
The most versitile recipe of the summer!
This is my go to recipe when entertaining during the summer and was passed down to me from my mom! She has been making it as a staple while down on the beach for as long as I can remember. Now its become my go too… whether we have people coming over or going somewhere for a weekend, I almost always make this dip. It is incredibly versatile… use it as a dip, as a side salad or a salsa on tacos.
If you purchase pre chopped onions and bell peppers, you literally just dump everything in a bowl, toss and store in the fridge until ready to serve. This dip also gets better with time as the flavors melt together. Make it in advance and enjoy it all weekend long!
When I serve it as a dip, I like it with Siete Grain Free Tortilla Chips (the new dip chips are perfect) or plantain chips… yum!
I hope you enjoy this as much as I do!
Elena XOXO
Note - while I stay away from corn for the most part (as it is a grain and leads to inflammation) I do eat it occasionally but always organic!
Black Bean Corn Dip
Ingredients:
- 1 cup (8 oz) frozen organic corn
- 2 cans black beans (drained)
- 3 diced bell peppers (red, yellow and green)
- 1 small red onion diced
- ⅔ cup olive or avocado oil
- ¼ cup apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 tsp salt
- 1 tsp pepper
- Palm full of chopped cilantro
Instructions:
- Add corn, black beans, bell peppers, onion and cilantro to a large bowl.
- In a measuring cup, mix oil, vinegar, dijon mustard, salt and pepper. Mix well and pour over the veggies in the bowl.
- Mix everything until well combined. Store in the refrigerator in an airtight container until ready to serve. This is best made the day before or earlier in the day to let the flavors come together.
- When ready to serve, stir and enjoy with your favorite chips or serve as a side salad.
- Enjoy!
Notes:
If you tried this recipe, leave us a comment below and tag us {@cleanliferealworld} on your Instagram so we can share! Enjoy!