Recipe of the Week: Black Bean and Corn Dip
I’m all about “feeding two birds with one scone,” as my friend Caleb likes to say (the other phrase is definitely not vegan-friendly). So having a recipe in my arsenal of awesomeness (AKA: stuff I make on a regular basis) that is not only a delicious dip but also doubles as a salad makes me almost as happy as Glee does (and that’s saying a lot!).
Check out my super simple, healthy, and tasty black bean and corn dip and make it in huge doses. Seriously—I ♥ this dip!
Here’s what you’ll need:
- 15.5 ounce can of black beans, rinsed and drained
- 3/4 cup yellow corn (I use frozen—just defrost it a bit first)
- 1/2 red bell pepper, chopped
- 2 to 3 stalks green onion, chopped
- 2+ Tablespoons balsamic vinegar
- Cumin, to taste
- Salt and black pepper, to taste
Combine the beans, corn, bell pepper, and onion in a bowl. Then toss in the vinegar, cumin, salt, and pepper, and mix well. The flavors taste even better if it sits for a bit, so I like to stick it in the fridge for an hour or so, then serve with tortilla chips.
This is also tasty mixed up with some rice, served on top of a bed of lettuce, or eaten straight up! Whatever floats your boat. Remember, dips are one of the easiest things to make vegan, so go get creative (and send us extras, please).