Impress your guests with this healthful recipe with an ethnic twist. It takes approximately ten minutes to prepare, so you won’t be in a rush during your holiday preparations. It’s easy to throw together and is sure to be popular among Vandals. The black beans' smooth and consistent texture will pair nicely with the fresh and crunchy flavors of the corn salsa, and the lime juice and garlic will mold the flavors together. Simple and healthy are guaranteed with this crowd-pleasing appetizer.
- Anne Donnelly and Meghan Robinson
Yield: 5 cups (10+ portions)
Broiler: Low heat setting
Prep/Cook Time: 10-15 minutes
- 2 15 oz. can Black Beans (drained and rinsed)
- 1 ½ cups frozen (thawed) or canned corn
- 4 Tbsp. Green Diced Chiles
- 1 Red Bell Pepper, finely chopped
- 1 Serrano Pepper (seeds removed) finely chopped
- ½ Small Red Onion, finely chopped
- 2 tsp. Plain Greek Yogurt
- 4 Tbsp. Lime Juice
- 4 Tbsp. Olive Oil
- 4 Cloves Minced Garlic
- 1 Tbsp. Cilantro
- 2 tsp. Cumin
- 2 tsp. Chile Powder
- Salt and Pepper to taste
- Preheat broiler on your oven.
- Take canned or frozen (and thawed) corn and spread into a single layer on a baking sheet and rub 1 tsp. olive oil onto the kernels.
- Place the corn in the oven for approximately 5 minutes or until the edges are turning brown.
- Take corn out to cool.
- While the corn is cooling, chop the red bell pepper, serrano pepper, red onion, and cilantro. Mix ingredients together in a medium size bowl.
- Next, place the rest of the olive oil, plain Greek yogurt, 2 ½ Tbsp. lime juice, the rinsed black beans, and 3 cloves minced garlic into food processor.
- Blend until smooth.
- Add the cumin, chili powder, and salt and pepper.
- Blend to mix.
- Place in a microwaveable bowl and heat on high for 30 seconds or until warm.
- In the medium-sized bowl, add the corn to the peppers, onion, and cilantro. Mix with the remaining lime juice and garlic.
- Stir the bean dip and place in a serving dish. Top with salsa and serve with corn tortilla chips or dipper of your choice.