Here’s another delicious recipe from our friend Carolyn at theboatgalley.com…
It’s fast to make, is even better when made ahead and just pulled out when everyone is hungry and there’s nothing to go bad if it’s a hot day out. An added bonus is that none of the ingredients need to be refrigerated!
The recipe is from The Boat Galley Cookbook by Carolyn Shearlock and Jan Irons, available from Amazon, Barnes & Noble and other online retailers. And it’s one of the 33 recipes in the free PDF sampler of the book.
Total Time: 5 minutes
2 (16-ounce) cans black beans, drained and rinsed
2 (16-ounce) cans corn, drained
2 cups salsa*
1/4 teaspoon cumin
1 tablespoon lime juice OR lemon juice OR limón juice
4 tablespoons cilantro, chopped (optional), to taste
*Can substitute 2 tomatoes, 1/4 green pepper, 1 spicy pepper (to taste), and 1/4 cup onion, all chopped finely.
Mix all ingredients together. If a spicier dip is desired, add more cumin and some cayenne pepper or chili powder – or finely chop part of a spicy pepper and add it.
Serve with tortilla chips or crackers.