I just started the group text with my family to decide who is bringing what to our Fourth of July festivities later this week. I made this Fresh Black Bean and Corn Salsa dip a few weeks ago when we had company for dinner, but it's the perfect recipe for Independence Day, too! It takes minutes to assemble and is best prepared ahead of time, so it's quick and easy to throw together for a busy day.
Here's what you'll need:
BLACK BEAN CORN SALSA
1-1.5 cup frozen corn (or 1 can drained)
1 can black beans, drained and rinsed
1 medium vidalia onion, finely diced
1 can Rotel tomatoes with green chilies
juice from 1/2 lime
1/4 cup red wine vinegar (or balsamic vinegar for a twist)
cilantro to taste (1/2 bunch?)
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1 teaspoon minced garlic (jarred or 1-2 frozen garlic cubes)
1/2 teaspoon cumin
This is one of those recipes where the measurements are just a suggestion, adjust to your taste. Also, although the recipe calls for red wine vinegar, I was out one time and just used balsamic, and it was a unique twist and taste! We actually prefer it this way and that's how I make it every time now.
Mix all ingredients and allow to sit in refrigerator for several hours up to overnight. The longer it sits the more the flavors combine.
Serve with tortilla chips or use for a garnish on a salad, fish... whatever you can dream up!
I love making this as a side when we have Mexican food and usually end up not only eating it with chips but spooning some on an enchilada, taco, taco salad, or whatever I'm eating. So yummy, tangy, and fresh for Summer!
A few other favorites to consider for the FOURTH:
Homemade Butterfinger Ice Cream (we'll have it at our house for sure!)
Squash Casserole (also making this one this week!)
