Black Bean, Corn and Salsa Dip

By cacelias

Colorful and sassy! This dip tastes of the Southwest. It's simple to put together and is terrific served with torilla chips.

Recipe from Diane Phillips, "Perfect Party Food"

Ingredients

• 2- 15 oz can black beans, drained and rinsed
• 1 cup peeled and chopped jicama
• 1/4 cup finely chopped scallions
• 2 cups fresh or defrosted frozen-corn
• 1/2 cup seeded and finely chopped red bell pepper
• 1 1/2 cups cherry tomatoes, cut in half
• 1/2 cup chopped ripe avocado
• 2 cloves garlic, minced
• 1/4 cup seeded and finely chopped anaheim chile
• 2 tablespoons chopped fresh cilantro
• 1/4 cup fresh lime juice
• 3/4 cup vegetable oil
• 1 teaspoon chipotle Tobasco sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 10

Preparation

Step 1

In a large bowl, mix the black beans, jicama, scallions, corn, red pepper, tomatoes, avocado, garlic, chile and cilantro.

In a small bowl, whisk together the lime juice, oil, Tobasco, salt and pepper. Pour over the vegetables and toss until blended.

* At this point, cover and refrigerate for at least 2 hours or overnight to let the flavors develop. It can keep for up to 4 days if you omit the avocado until just before serving.

Serve cold with tortilla chips.

Recipe from Diane Phillips, "Perfect Party Food"