Mexican Bean Salsa: The Best Party Dip Ever

mexican bean salsa_small

Happy Cinco de Mayo! This is that dish we take to, like, every party.

I can’t even take credit for it; my husband made it up. And he makes it even better than I do. But rest assured if there’s a get-together with our friends, I’ll bring something sweet and he’ll bring this. And then he’ll eat the whole bowl.

This is a super fresh and healthy salsa that’s packed with protein and full of color. It tastes even better the second or third day when the flavors have had time to marinate. We love to serve it with the lime tortilla chips, but have been known to eat it for dinner — straight out of the bowl.

Here’s to this one becoming your signature party dish too…

Mexican Bean Salsa: The Best Party Dip Ever

Mexican Bean Salsa: The Best Party Dip Ever

Ingredients

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can cannellini beans, rinsed and drained

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn

1 small red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

2 tablespoons white sugar

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

Instructions

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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