Ingredients:
2 - 16 oz. cans of Black Beans
4-6 Ears of fresh sweet corn (half yellow/half white)
1 Red Onion
6-8 Roma Tomatoes
3-6 Jalapenos (depending on your audience)
Red wine vinegar
Olive oil
2 Limes
Salt and pepper
Directions:
Set aside a large mixing bowl for all of your ingredients to be placed. Start by opening and draining your 2 cans of black beans. Empty the beans into a strainer and rinse thoroughly with cold water. Placed cleaned and drained black beans into your mixing bowl.
Remove the husk from your fresh corn. Using a good kitchen knife, cut the corn from the
cob. Also rinse the cut corn in your strainer with cold water and place into the mixing bowl.
Be sure to rinse your tomatoes and place on your cutting board. Cut all of your tomatoes in half and remove the pulp/seeds. You want to have only the "flesh/meat" of the tomato left to cut. Cut your tomato product; give it a quick dice and add to the mixing bowl. (approximately the size of a single black bean or piece of corn).
Your last dice cut comes on your whole red onion and any jalapenos you want to add for spice.
The recipe calls for 3-6 jalapenos, but I recommend only 1 or 2 for those crowds that aren't as "heat friendly". If you want to use more jalapeno flesh/meat, you can remove the seeds which is where most of the heat comes from.
Mix the jalapeno and onion into the mixing bowl. Finally; add 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil and the juice of 2 limes (make sure you keep the lime seeds out of the salsa). Add salt and pepper to taste. (generally just a pinch of each)
Much like the previous dip post, this one gets better as it sits and lets the flavors infuse. 1-2 hours in the fridge prior to serving makes it just right!!!!!
This is an awesome (and healthy) dip for any occasion, most specifically your upcoming summer party or
fall tailgate. Enjoy!!!!
2 - 16 oz. cans of Black Beans
4-6 Ears of fresh sweet corn (half yellow/half white)
1 Red Onion
6-8 Roma Tomatoes
3-6 Jalapenos (depending on your audience)
Red wine vinegar
Olive oil
2 Limes
Salt and pepper
Directions:
Set aside a large mixing bowl for all of your ingredients to be placed. Start by opening and draining your 2 cans of black beans. Empty the beans into a strainer and rinse thoroughly with cold water. Placed cleaned and drained black beans into your mixing bowl.
Remove the husk from your fresh corn. Using a good kitchen knife, cut the corn from the
cob. Also rinse the cut corn in your strainer with cold water and place into the mixing bowl.
Be sure to rinse your tomatoes and place on your cutting board. Cut all of your tomatoes in half and remove the pulp/seeds. You want to have only the "flesh/meat" of the tomato left to cut. Cut your tomato product; give it a quick dice and add to the mixing bowl. (approximately the size of a single black bean or piece of corn).
Your last dice cut comes on your whole red onion and any jalapenos you want to add for spice.
The recipe calls for 3-6 jalapenos, but I recommend only 1 or 2 for those crowds that aren't as "heat friendly". If you want to use more jalapeno flesh/meat, you can remove the seeds which is where most of the heat comes from.
Mix the jalapeno and onion into the mixing bowl. Finally; add 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil and the juice of 2 limes (make sure you keep the lime seeds out of the salsa). Add salt and pepper to taste. (generally just a pinch of each)
Much like the previous dip post, this one gets better as it sits and lets the flavors infuse. 1-2 hours in the fridge prior to serving makes it just right!!!!!
This is an awesome (and healthy) dip for any occasion, most specifically your upcoming summer party or
fall tailgate. Enjoy!!!!