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Corn and Black Bean Dip

Corn and Black Bean Dip

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Corn and Black Bean DipCorn and Black Bean Dip    Corn and Black Bean Dip    Vegetarian, Summer, Quick Preparation, Healthy

Active Time: 15 minutes
Start to Finish: 15 minutes


  • 2 cans black beans, washed and drained
  • 2 cans sweet corn kernels, washed and drained
  • 2 avocados, diced
  • 2 large tomatoes, seeded and diced
  • 4 green onions (white and light green parts only), finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • teaspoons freshly squeezed lime juice
  • salt, to taste
  • freshly ground black pepper, to taste
  • Fritos or tortilla chips


In a small bowl, whisk red wine vinegar, olive oil, and lime juice to combine.

In a large bowl, combine black beans, corn, avocados, tomatoes and green onions. Stir in the vinaigrette and add salt and pepper to taste. Serve with Fritos or tortilla chips.


Jason likes to eat leftovers of this dip inside a wrap as a vegetarian sandwich.

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Marcie Canavan






Avocados turning brownAvocados turning brown
Avocados (and many other fruits) turn brown when exposed to air due to the action of an enzyme. To inhibit the browning, you must either minimize the exposure to air or slow the action of the enzyme. To do the former, cover the avocado with plastic wrap, making sure to press the plastic tightly against the surface of the avocado, or spray the avocado lightly with oil or cooking spray. Citrus affects the enzyme responsible for browning, which is why most guacamole recipes include lime juice, so rubbing extra avocado with lemon or lime juice will also work. Apparently, keeping the pit in guacamole only works because it keeps air away from the part of the guacamole touching the pit, and only keeps that part of it from browning.

Storing tomatoesStoring tomatoes
Never store a tomato in the refrigerator. If you slice a tomato and don't use all of it, place the tomato upside down on a plate. Store the plate on the counter for up to 1 day.

Peeling a tomatoPeeling a tomato
To peel a tomato, bring a large pot of water to a boil. Cut an "X" in the bottom of the tomato, and place it in the boiling water for 30-60 seconds. If the tomato is not really ripe, it may take longer-- watch for the skin around the X to start to come loose. Place the tomato in a bowl of ice water, leave for about a minute, then remove. The skin should peel right off. If you only have a few tomatoes to peel, it's probably easier to simply use a vegetable peeler.

De-seeding a tomatoDe-seeding a tomato
To de-seed a tomato, cut it in half crosswise (lengthwise if you are using a plum tomato.) Holding the tomato over the sink or the garbage, scoop out the seeds in each of the cavities with your little finger.

Choosing an Olive Oil
If a recipe calls for olive oil, you may substitute extra virgin olive oil; but if it calls for extra virgin olive oil, we do not suggest substituting any other type of olive oil.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im