I don’t even know a better name to call this. In my mind it’s called the “One I Make For Pool Parties.” It has everything, and the measurements are just suggestions. I could sit with this bowl on my lap and a bag of tortilla chips and make it all disappear. Having a fancier party? Use a spoon to pre-fill tortilla scoop chips and put on a platter for a one bite appetizer. -C

Southwest Dip

Ingredients:
1 (15 oz.) can of black beans, drained
1 (15 oz.) can of whole kernel corn, drained
1 red bell pepper, diced
1 green bell pepper, diced
1 small red onion, diced
3 Roma tomatoes, diced
1 jalapeno, diced finely
1/2 cup fresh cilantro, chopped
1 avocado, diced (optional)
1/3 cup cotija cheese crumbles (optional)

For the dressing:
1/4 cup olive oil
1/4 cup lime juice
1 T. minced garlic
1 T. brown sugar
1/2 t. red chili flakes
1/2 t. cumin
1/2 c. fresh cilantro

For dipping:
tortilla chips, we recommend the scoop-style chips

Directions:
1. In a large bowl, mix together the diced ingredients.
2. In a small food processor or blender, mix the ingredients for the dressing together until the cilantro is minced.
3. Toss the ingredients together with the dressing, and serve immediately.

Notes:
To keep vegan, omit the cotija cheese. If serving with the avocado, mix it in just before serving, as it will turn brown if left sitting during a party. (Of course, it could be eaten so quickly, it won’t get the chance.)

© 2020, Blue Willow Kitchen
bluewillowkitchen.com