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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This spicy, tex-mex styled dip with corn and black beans is sure to please your guests. Ingredients:
1 (15 oz) can black beans, liquid removed and rinsed |
1/2 cup shredded monterey jack cheese |
1/2 cup corn kernels, fresh |
1/2 cup onion, chopped |
2 cloves garlic, finely chopped |
1/4 cup fresh cilantro, chopped |
3/4 cup tomatoes, chopped |
1/2 cup picante sauce, mild |
1 tbsp fresh lime juice |
1 tsp ground cumin |
1 tsp chili powder |
1 tsp vegetable oil |
Directions:
1. Partially mash beans in a medium sized mixing bowl (they should remain slightly chunky). Heat oil in a medium sized saucepan, on medium heat. Mix in onion, garlic and sauté for 4 minutes. Add beans, corn, tomato, Picante sauce, cumin, chili powder and cook for 5 minutes (or until thickened). Remove the pan from heat, and stir in cheese, cilantro and lime juice. Continue stirring until the cheese has melted, and serve.
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