Black Bean Corn Dip Food

BLACK BEAN AND CORN SALAD ( DIP )

Steps:

• In a large bowl, combine salad ingredients.
• In a small bowl whisk together dressing ingredients.
• Pour over the bean mixture and toss until all ingredients are coated.

CORN BLACK BEAN DIP

Steps:

• Mix all ingredients together.
• Pour dressing over top.
• Note: You may want to halve this recipe as it makes a ton.
• But it sure is good for leftovers and it certainly is addictive!

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN DIP

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

BLACK BEAN CORN DIP

Steps:

• 1. Mix beans, corn, tomatoes, onion and avocado in large bowl
• 2. Add italian dressing. Serve with Tostitos.

AMY'S CREAMY BLACK BEAN CORN SALSA

Steps:

• Combine black beans, corn, red bell pepper, green bell pepper, onion, and parsley together in a bowl.
• Whisk sour cream, mayonnaise, red wine vinegar, cumin, chili powder, salt, garlic powder, and black pepper together in a separate bowl; pour over vegetable-bean mixture. Toss gently to coat.

BLACK BEAN DIP

Steps:

• In a large bowl, combine avocados and lime juice; let stand for 10 minutes. In another large bowl, combine the corn, beans, red pepper, onions, cilantro and garlic. , In a small bowl, whisk the oil, vinegar, salt and pepper. Drizzle over corn mixture; toss to coat. Gently fold in the avocado mixture. Cover and refrigerate for at least 2 hours or until chilled. Serve with tortilla chips.