Can’t Stop Eating It Bean Dip

Lisa Stueber - St. Louis recipe

2 (15 oz) cans black beans, rinsed and drained.

1 (15.5 oz) can whole kernel corn, drained

1/2 cup finely chopped red onion

1/2 cup coarsely chopped green bell pepper

1/4 cup fresh cilantro, finely chopped

1 medium tomato, coarsely chopped

1 1/2 tsp ground cumin

1/2 tsp salt

1-2 cloves garlic, chopped

6 Tbsp vegetable oil

6 Tbsp lime juice

Combine beans, corn, onion, bell pepper, cilantro, tomato, cumin, salt, garlic, oil, and lime juice in a large container. Cover and refrigerate over night. Serve with corn tortilla chips (lime ones are especially good).

To cut the fat, instead of 6 Tbsp of oil, use 2 Tbsp white wine and 2 Tbsp water.

Variation: Add 1-2 cans of Rotel tomatoes with lime and cilantro. Drain one can and add the juice and tomatoes from the other can. Then only add 3 Tbsp oil.