Corny Mexican Dip!

Corny Mexican Dip

Veggie Salad or Dip for Summer!

Several years ago, one of my friends, Barbara Henson, gave me a recipe for Corny Mexican Salad. She said, at the time, that it was delicious . . . one of their favorites! So, as I thought about a salad or dip that would be good for an Independence Day celebration, her recipe came to mind.

I remember thinking when she was describing this “salad” that it would work really well as a dip with tortilla chips. So, today, I made it, as an appetizer/dip for us to “munch” on as we waited for dinner to be ready. Lynn loved it! It has all the goodies that he likes: fresh chopped tomatoes, fresh green peppers and onions, black beans and corn. The dressing is an oil and vinegar one with a little sugar for sweetening.

Lynn also added sour cream and shredded cheddar cheese to his dip. You could add this, too, if you like.

Appetizers, dip, corn beans

The Corny Mexican Dip Recipe . . . hers and mine:)

Barbara’s original recipe for Corny Mexican Dip is a bit different from the way I actually made mine:

  • Her recipe called for chopped avocados. Since I don’t like avocados, I substituted the chopped green peppers.
  • I also used a can of Southwestern Corn instead of the Mexicorn, which I couldn’t find in the grocery store.

Other than that, I followed her recipes, only I made it as an appetizer . . . not a salad. But, you can use it as a side vegetable salad, if you like:)

This Corny Mexican Dip is easy and a delightful appetizer or dip to make for just about any season of the year. But summer is the best because of the fresh veggies! You can store this dip covered in the refrigerator for several days. However, I don’t think it will freeze well.

Appetizers, dip, corn, beans

Corny Mexican Dip Recipe

This recipe was given to me by a friend who was a member of our church in North Little Rock. I made it for one of our family dinners. . . very tasty!

Ingredients:

  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can Southwestern corn, drained (We used whole kernel corn, but you can also use Mexi-corn)
  • 1 medium tomato, chopped
  • 1 green bell pepper, seeded, chopped
  • ½ cup red onion, chopped
  • 1/4 cup jalapeno peppers, finely chopped
  • 1 tablespoon jalapeno pepper juice
  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • ½ heaping teaspoon salt*
  • 1 1/2 teaspoons garlic salt
  • 1/8 teaspoon cayenne pepper
  •  Tortilla chips (optional)

Instructions:

  1. In a large bowl, combine the beans, corn, tomato, green pepper and onion. Stir to combine.
  2. In a small bowl, whisk the oil, vinegar, salt and hot pepper sauce.
  3. Pour dressing over bean mixture and toss to coat.
  4. Serve with tortilla chips, if desired.

Yield:  8 or more servings, depending on the amount of dip each one eats:)

NOTE: Sprinkle the top with chopped cilantro. It will add another distinctive taste as well as make this dip “pop”!

*Candace came over and thought it needed a bit more salt. So, I added the “heaping teaspoon” to the salt in the ingredient list.)

Would you prefer the chopped avocados or green peppers in your Corny Mexican Dip?

Speak Your Mind

*