The Dirty Hippie’s mom makes this fantastic dip every time we go visit. Finally, after a few years of devouring what could only be described as buckets of her black bean salsa, we got the recipe and she agreed we need to share it with everyone! This recipe is great for sharing at picnics, potlucks and parties. It’s naturally gluten-free and can be made SOS-free as well. What are you waiting for? Grab some chips and dig in!
Cindy’s Black Bean Salsa
2 15-oz. cans of black beans, drained and rinsed
1 small red onion, minced fine
16-oz. bag of frozen corn kernels, thawed
1/2 cup fresh cilantro, chopped
1 tomato, chopped
1 jalapeno, minced fine (use seeds if you like it spicy!)
juice of 3 fresh limes
2 tsp. ground cumin
1/2 tsp. salt (optional)
4 Tbs. olive oil (optional)
Toss all ingredients together and serve chilled. Can be made a day ahead.