Need a dip that can stand the summer heat? Southwest Black Bean Dip is a savory combo of southwest favorites of black bean, peppers, cumin and corn! Finished off with a hint of lime and salt it is perfect for a day out on the lake or at the beach with an icy cold beer in hand.
I got my toes in the water, ass in the sand, not a worry …… life is good today. That is the anthem for this tasty dip, you will be singing it I promise! There isn’t any mayo or a dairy type of base so have no fear to take this out to your sunny summer party and enjoy.
One of our favorite places to go in the summer is Lake Havasu. A typical day is nothing but blue skies, bathing suits and board shorts. The sun is blazing and right around 105 degrees is the ideal temp when you are right on the water! We will find the perfect cove, crank up the radio, put on our life vests upside down and bob around in the lake with our big ol’ sun hats until the sun goes down. If you see Tico Time beached somewhere stop by and say hi!
Ingredients;
1 16 oz can black beans (rinsed and drained)
1 red pepper
1 jalapeno
1 b green onion
2 medium tomatoes
1 c frozen corn – thawed out
1 t cumin
1 t oregano
1 t pink salt
1 lime
¼ c olive oil
Prepare;
- Get a large bowl out, dice the red pepper, jalapeno and green onion into small pieces. Half the tomatoes and do your best to rinse all the seeds out of the middle then dice. Put all items diced into the bowl.
- Rinse the black beans off, add to the bowl along with the corn. Top off with the seasonings of cumin, oregano and salt. Slice the lime in half and juice as much as you can over the mixture and use the whole lime. Pour in the olive oil and then gently stir the entire mixture together.
Store and Serve;
- Keep the dip cold and store in a leak proof container such as a mason, glass recycled jar or bpa free plastic container. When ready to serve have a spoon handy along with your favorite gluten free corn chips!
Makes 5-6 cups of dip – great for parties!