The Recipe & Process
This recipe is so easy, I’m combining the two steps. Here are the ingredients:
2 cans Black beans
1 ½ cups frozen corn
1 ½ cups diced tomato
1 bunch sliced scallions
1 each of green, red, yellow peppers, diced
Mix above together in medium bowl.
In separate bowl: mix sauce.
1/3 cup veg. oil
1/3 cup red wine vinegar
1 tsp Worcestershire
2-3 tsp tabasco
2 tsp cumin
Salt and pepper to taste
Pour the sauce over the salad. Salad tastes better the longer it sits. It’s good right away, but even better the next day.
I got this from someone when I lived in Miami. A coworker of my boyfriend’s, if I remember right. That was…oh…17 years ago? Ouch.
Anyway. It’s a terrific, subtle dip. We give this dip a 4 out of 5 pretzels. It won’t wow you with it’s flavor. It’s not that kind of dip. This one is quiet, yet seductive. You’ll keep going to this dip long after those fancier dips have had their way with you.
In Miami, we served it with plantain chips. Soooo good. The salad is refreshing and crisp, and really good for you. I like to let it set out for an hour or so and let the flavors meld before serving it. It makes a lot so it’s great for a party. It’s not spicy because there are no jalepenos in it. Who cares? Not every salsa needs to be spicy. This is also terrific as a side salad, without any dunkables at all.