Appetizers & Dips

cousin sandi’s black bean & corn salad

I never post anything that I cook up and don’t absolutely LOVE…which is why I’ve been on a bit of a hiatus. I’ve been making some real doozies lately – Indian curry (I’m going to leave that to the restaurants), super weird sloppy joes (Manwich, you got this one) and green chicken chili (Annie – if there are 120 steps, just don’t make it). So with all the recent trying and failing I thought I’d re-up one of my favorite standbys that I knew wouldn’t let me down.

I first had this simple, yummy dish at Sir Dave’s family reunion in Maine and everyone was clamoring for the recipe – cousin Sandi knows what’s up! It’s delicious as a dip for tortilla chips, a side salad, or tossed on some spinach for an easy salad. Thank goodness it’s impossible to mess this one up – I’m back on track y’all!

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Ingredients
1/4 cup balsamic vinegar
1/4 cup cider vinegar
2 tbsp brown sugar
1 1/2 tsp fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1 garlic clove minced
1 can corn (drained) or about 1 1/2 cup fresh corn
1 cup chopped red bell pepper
3/4 cup chopped onion
1/3 cup chopped fresh cilantro
1 15 oz can black beans drained and rinsed

Bring first seven ingredients to a boil in small saucepan. Reduce heat and simmer two minutes or until sugar dissolves. Then combine the vinegar mixture and remaining ingredients in large bowl ā€“ cover and chill for at least 3 hours. That’s it, yo! It’s super fresh, slightly sweet and tangy and perfect for summer, which I hope is right around the corner!

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