Appetizer: Corn-Black Bean Dip

32 oz. frozen corn, thawed

48 oz. canned black beans, drained and rinsed

1 red onion, large, chopped fine

4 oz. cheddar or Colby cheese, grated

1/4 c. cilantro, fresh, chopped

1 c. lime juice, fresh

1 T. vegetable oil

1 to 2 T. chipotle paste

Put corn, beans, onion, cilantro and cheese in a mixing bowl.  In a small bowl or jar with a lid, put lime juice, oil, and chipotle paste (according to taste).  Stir or shake the dressing to mix, then stir into corn/bean mixture.

Recipe Note:  This dip tastes great when made ahead (at least 24 hours).  Keeps for about a week.  This makes a lot!  Can easily halve this.  Goes well with corn chips.

Carolyn Turner

From the Kitchens of CMC

Columbus Mennonite Church

2004