Creamy Black Bean Corn Dip

Summer is here and my love for Summer Salads and Summer Food can be appeased!

Creamy Black Bean Corn Dip

1 (15 oz) can black beans; rinse and drain

16 oz bag frozen corn

1/2 green pepper, finely chopped (I use whatever color pepper I have on hand; here I used an orange pepper)

1/2 red onion, chopped

1 large tomato, chopped

1 tablespoon fresh parsley; coarse chop

1/2 tablespoon fresh cilantro; coarse chop

1/2 Cup sour cream

1/4 Cup mayonaise

2 T red wine vinegar

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

In a large bowl begin adding each ingredient and stir.  Chill and serve with tortilla chips.

1 bag frozen corn (16 ounces) and 1 can black beans (15 ounces)

I do not thaw my corn before using it in this recipe because it chills the other ingredients quicker.  Once all ingredients are added, the corn is usually thawed and ready to eat.

Chop 1/2 a green pepper (I had an orange pepper so that is what I used.  Use what you have.), and 1/2 red onion (use green onions if you want a milder onion taste.) and 1 large tomato

Add 1/2 cup sour cream, 1/3 Cup mayonaise and 2 Tablespoons red wine vinegar.

Add 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, and 1/8 teaspoon pepper

Add 1 tablespoon coarse chopped fresh parsley and 1/2 tablespoon coarse chopped fresh cilantro.

Now stir and taste.  I like to add a little more cumin and salt but add more cilantro if you like that flavor or more chili powder if you like more of a kick in your dip.

Serve chilled with tortilla chips.

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