This is a fairly versatile dip. You can add this to seven layer bean dip, use as a regular dip along side salsa, queso or guac, add it into tacos or enchiladas, etc. When I make enchiladas I serve them with a huge helping of this on the side - I am not sure why I do not put it inside the actual enchilada as it inevitably gets mixed in and eaten with the enchilada. I suppose it is enchilada nostalgia. If you want to make shrimp enchiladas leave out the black beans and tomatoes. This is also the ONLY thing that I will eat bell pepper in. All of the ingredients listed below should be added in quantities according to taste preferences.
Black Bean Corn Salsa
- Black Beans
- Red onion - small dice
- minced garlic formed into paste (no more than 2 cloves is necessary)
- Red Bell Pepper - small dice
- Sweet Corn
- Tomato - seeded, juiced, and diced
- Lime Juice
- Avocado
- Red wine vinegar
- Spices: powdered garlic, cumin, cayenne, adobo, salt
- Cilantro
Combine all ingredients in a bowl and mix well. Add seasoning as desired.
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