Southwest Corn and Black Bean Dip

By mrslopes

This recipe makes a large amount of dip, but you can easily halve the recipe. It's best when left to "age" overnight. Serve with tortilla chips, of course! Because this dip is so chunky, it's also a perfect salsa; it's delicious with tacos or similar foods.

Ingredients

• 1 1/2 cups chopped tomatoes
• 1/2 cup cooked black beans (cooked from dry; or canned, drained)
• 1/2 cup cooked fresh corn kernels, or frozen, thawed or canned, drained
• 1/2 cup chopped onion
• 1/4 cup chopped canned chiles, drained (optional)
• 1/4 cup mild enchilada sauce
• 1 clove garlic, minced
• 1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 1/8 tsp. salt, or to taste

Preparation

Step 1

In a medium bowl, combine all the ingredients. Refrigerate overnight.

VARIATION:
Add 1/4 cup chopped fresh cilantro