Best 5 Southwest Corn And Black Bean Dip Recipes
Indulge in the vibrant flavors of the Southwest with this tantalizing corn and black bean dip, a perfect appetizer or snack for any occasion. This delectable dip combines the sweetness of corn, the heartiness of black beans, and a medley of zesty spices, resulting in a symphony of flavors that will tantalize your taste buds. With just a few simple steps, you can create this crowd-pleasing dip that is not only delicious but also packed with wholesome ingredients. Get ready to embark on a culinary journey as we explore the recipe for this Southwestern delight, along with variations and serving suggestions to make it your own. So gather your ingredients and let's dive into the world of flavors!
**Additional Recipes Included:**
- **Classic Guacamole**: Elevate your dip spread with this timeless avocado-based guacamole, featuring creamy avocados, zesty lime juice, and a hint of cilantro. Its smooth and tangy texture perfectly complements the spicy corn and black bean dip.
- **Pico de Gallo**: Add a refreshing touch to your platter with this vibrant pico de gallo, a chunky salsa made from fresh tomatoes, onions, cilantro, and jalapenos. Its bright and flavorful profile will dance on your palate.
- **Creamy Cilantro Dressing**: Drizzle this luscious dressing over your dip for an extra layer of richness and creaminess. With a blend of sour cream, mayonnaise, cilantro, and lime juice, it adds a delightful tang to each bite.
BLACK BEAN AND CORN SALSA
The perfect dip for salsa, chips, tacos, and more.
Provided by Southern Living Editors
Time 30m
Yield Serves 12 (serving size: about 2/3 cup)
Number Of Ingredients 11
Steps:
- Heat a medium cast-iron skillet over medium-high until hot. Add corn and oil; cook, stirring occasionally, until corn is browned, 5 to 7 minutes. Add cumin; cook, stirring occasionally, until fragrant, about 1 minute. Remove from heat; stir in bell pepper until combined. Transfer mixture to a large bowl.
- Add beans, tomatoes, onion, cilantro, lime juice, jalapeño, and salt to corn mixture; toss gently to combine. Let stand 10 minutes. Serve.
SOUTHWESTERN CORN AND BLACK BEAN SKILLET
A simple Southwest corn and black bean skillet that goes well with tacos, enchiladas, fish, and even burgers.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Corn
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
- Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 19.1 g, Fat 0.8 g, Fiber 5.5 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 238.1 mg, Sugar 2.2 g
SOUTHWEST BLACK BEAN DIP
This flavorful black bean dip is packed with Muir Glen™ fire roasted tomatoes and a touch of smoky chipotle heat--great to serve with Food Should Taste Good™ multigrain tortilla chips.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
- Serve with chips.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g
SOUTHWEST CORN AND BLACK BEAN DIP
Posted for ZWT III from my all time favorite cookbook 1,000 Vegetarian Recipes. I love this dish, it's so easy to make, it gets better if you keep it in your fridge for a couple days, and it is so flavorful.
Provided by I Cook Therefore I
Categories Black Beans
Time 20m
Yield 3 cups, 12-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine everything in a bowl and refrigerate at least one hour before serving.
- Enjoy!
BLACK BEAN AND CORN SALAD
For a light lunch, try Rachael Ray's Black Bean and Corn Salad recipe from 30 Minute Meals on Food Network. A touch of cumin adds savory warmth to this dish.
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Nutrition Facts : Calories 257 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 477 milligrams, Carbohydrate 37 grams, Fiber 10 grams, Protein 9 grams, Sugar 4 grams
Tips:
- To save time, use frozen corn and black beans. Just be sure to thaw them before using.
- If you don't have a food processor, you can mash the avocado and corn by hand. Just be sure to mash them until they are smooth.
- For a spicier dip, add chopped jalapeño peppers or cayenne pepper to taste.
- If you want a creamier dip, add more sour cream or Greek yogurt.
- Serve the dip with tortilla chips, pita chips, or vegetable crudités.
Conclusion:
This easy southwest corn and black bean dip is the perfect appetizer or snack for any occasion. It's also a great way to use up leftover corn and black beans. The dip is packed with flavor and can be made in just a few minutes. So next time you're looking for a quick and easy dish to make, give this southwest corn and black bean dip a try.
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