spicy bean & corn dip

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A few years ago, a family friend brought a spicy black bean and corn dip to our cookout…and I fell in love! I found a few recipes on Pinterest and started adding it to my rotation of Whole Food, Plant Based Recipes. This bean and corn dip is awesome because it is quick and easy to make AND is superrr affordable. You can make it as mild or as spicy as you’d like! (I like to “season to taste”). This is great as a snack, a potluck side (with chips), or even on top of some “mixed greens” for a yummy vegan, dressing-free, salad.

Below is my recipe, which is a combination of many recipes that are easily found on google and Pinterest. I love mine with jalapenos and either cayenne or cumin, so use what you have…or what tastes better to use. If you are sensitive to spicy, you may want to taste as you go. If you need to decrease the spice level, just add more avocado, corn, or tomatoes.

Gather:

• 1 can of sweet corn (drained)
• 1 can of black beans (drained)
• 1 large avocado (diced)
• 1 large vine tomato (diced)
  • or use a couple handfuls of grape tomatoes (also diced)
• 1 jalapeno (diced)
• Salt + black pepper (to taste)
• optional – cayenne pepper or cumin (to taste)

Prepare:

1. Drain the cans of corn and black beans, and pour into a big bowl.
2. Cut up the avocado, tomato, and Jalapeno pepper.  Add to bowl + stir.
3. Add salt, black pepper, cayenne/cumin
4. Taste
5. Adjust spicy level
   1. Need it to be more spicy?
      1. add more of the following: jalapeno, cayenne, or cumin
   2. Need it to be less spicy?
      1. add more of the following: corn, tomatoes, or avocado
6. SERVE!

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