I call this a salad-dip because it’s a salad that screams at you to scoop it with tortilla chips. It’s a great summer snack or light lunch, and easily pack-able for work or for picnics or whatever. Actually, screw work, make a big batch of this and a sizable margarita and go sit in the sun 🙂
Anyway this will be a quick one because snacks shouldn’t take ages to make!
[Author Note: Excuse the poor quality photos, wasn’t intending to post this one but it turned out damn yummy]
BLACK BEAN AND CORN SALAD-DIP
1 pint cherry tomatoes or about 3 big ones diced
2-3 cups black beans (I just threw in the rest of what I had, 2 15oz cans is a good amount if you don’t have some cooked lying around)
1 bag frozen corn (or about 4 ears worth of kernels if you’re on the fresh express)
1/2 bunch cilantro
2 garlic cloves
Vinegar (I used my Basil, Chile and Garlic Vinegar, red wine or apple cider would also work, or whatever you have on hand)
Red pepper flakes
Chop the tomatoes and combine with the black beans and corn in a large mixing bowl. Finely chop the cilantro and add that in + 2 minced garlic cloves and hey, you’re already done chopping stuff up! (The day my mom gave me her old garlic press was the day my life changed.)
Drizzle some olive oil – I probably put in about 2 tablespoons. Add a swig or two of vinegar – I did 2 so I could taste the flavor, but that’s up to you. (Side note: as I mentioned above, I used my own vinegar and it was a raging success but red wine or apple cider would also be cool, or it would be fine to omit the vinegar and squeeze in a bit of lemon juice.)
Shake in some black pepper, red pepper flakes and cumin to taste. I used a lot of cumin because that’s good stuff right there.
Mix it up, taste and adjust, and get ready for snack time. Scoop with tortilla chips or eat plain!
I ate this over a few days and I’m easily bored so here are some alternative ideas for serving:
- Put over greens and crush a few chips on top for a light lunch
- Scramble it into an egg or two for breakfast and eat with a piece of whole wheat toast
- Use it as a taco topping with avocado
- Recipe for the vinegar I used here: Basil Chile and Garlic Vinegar
- To use up the other 1/2 of the cilantro bunch and extra black beans, tomatoes and limes from that week’s groceries, try my recipe for Quinoa, Black Bean and Butternut Squash Salad