Dip is definitely my thing. In addition, my mother can attest to the fact that beans are among my favorite foods. As a kid, I always wanted her to cook me beans for dinner. It's true, I was a weird kid.
So this recipe is just right for me ...and hopefully for you as well!
Tex-Mex Smoky Corn and Bean Salsa with Hickory Smoked EVOO
There is no better time to eat this hearty delicious salsa than during football season or in the fall! In this recipe, I used fresh corn, but you don't have to. Grab a can of corn and you'll be good to go!
Hopefully, you'll enjoy it as much as I did.
Ingredients
2 cups Fresh corn (about 4 ears) or can corn
1 can Black Beans, drained and rinsed
1 can Chickpeas, drained and rinsed
½ cup Chopped Green onions, including white and green parts
½ to 1 cup Chopped red peppers (I used a mixture of red and yellow peppers)
¼ cup Cilantro (optional, not everyone likes cilantro)
Drain and rinse black beans. Drain and rinse Chickpeas. Add to bowl a large bowl.
Cook corn if you are using fresh corn. Once cooked, cut corn off cob and add to bowl with beans. If using canned corn, drain and rinse. Add to large bowl
Chopped onion and cilantro. Add to bowl.
Add olive oil, lime juice, and seasoning. Gently mix all ingredients.
Refrigerate for 1 hour. Transfer to a serving bowl. Serve with chips.
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