Balsamic Black Bean Dip
  • 1can Black Beans,drained and rinsed
  • 1/2cup Corn,frozen or not
  • 1/3cup Red Peppers,or any color pepper- finely diced
  • 1/3cup Red Onion,diced
  • 1/3cup Cilantro,finely chopped
  • 1/4cup Balsamic Vinegar
  • 3Tablespoons Lime Juice
  • Garlic Salt, Pepper, Cumin,to taste
  • Tomatoes, Avocado,chopped- Optional
  1. Drain and rinse a can of black beans. Put in a medium bowl
  2. 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.
  3. Add chopped peppers, onion, and cilantro, and mix well.
  4. 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.
  5. Season with garlic salt, black pepper, and cumin to taste.
  6. 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.
  7. Serve with tortilla chips, in a burrito bowl, on a taco salad, or as a chicken topper. Keeps well for a week.