Cilantro, Black Bean and Corn Salsa Dip

Summer 2011 is quickly coming to an end and my favorite season will soon arrive, fall!  While any kind of salsa dip can be enjoyed year round, this particular dip is definitely a summer crowd favorite.  It's refreshing to eat and easy to enjoy on those long summer travels, bbqs, picnics or just tubing down the Shenandoah River! 

What you'll need: 

black beans

frozen corn

red onion

red bell pepper

chopped cilantro 

lemon juice

minced garlic

cumin

oil olive

salt/pepper

Directions:

drain and rinse the black beans.  Add the frozen corn to a pot, fill with about 1/4 cup of water.  Cook on medium heat.  Drain the corn out and mix with the black beans in a large mixing bowl.  Chop the red onion and the red bell pepper into tiny pieces, add to the mixing bowl (or in my case a large container).  Chop the cilantro and mix in with the beans, corn, onions and bell pepper pieces.   

 

Add about a handful of cumin, minced garlic, salt, and pepper to the mixture.  Pour about 1/2 cup of lemon juice and 2/3 cup olive oil.  Mix well and serve with some tostitos chips.

Natasha's Suggestions: I find that using the scoop tostitos work best for this dip! Don't be afraid to add lots of lemon juice and olive oil.