Balsamic Black Bean Dip
drained and rinsed
frozen or not
or any color pepper- finely diced
Garlic Salt, Pepper, Cumin,
Drain and rinse a can of black beans. Put in a medium bowl
Throw in a handful (1/3-1/2 cup) frozen corn (or non-frozen)…no need to thaw. It will thaw out in the process.
Add chopped peppers, onion, and cilantro, and mix well.
Optionally- you can also add chopped tomato and avocado, but if adding the avocado then you should wait until just before serving to chop it up and stir it in, so it doesn’t get brown.
Season with garlic salt, black pepper, and cumin to taste.
Drizzle in about 1/4 cup balsamic vinegar and 3 Tablespoons lime juice. Stir well and let sit for several hours or overnight, so all the flavors can meld together.
Serve with tortilla chips, in a burrito bowl, on a taco salad, or as a chicken topper. Keeps well for a week.