Black bean dip/salad

I frequently bring this dish to gatherings.  I am ALWAYSED asked for the recipe.

It is easy to make but there are a lot of ingredients so get someone to help you with the chop and dice. 

Dressing

I make the dressing in a pint caning jar.  Very easy to shake it up rather than whisking.

3/4 cup imported, extra virgin, first cold pressed olive oil.  Olive oil is like wine, the flavor depends on the country and region where the olives are grown.  DH likes a robust flavor rather than a mild or fruity flavor.  It will have robust on the label.

1/4 cup white wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. minced fresh cilantro
1/4 tsp sea salt
pinch fresh ground pepper

Put all of the ingredients in the jar.  Shake it up to incorporate the oil and vinegar then refrigerate for at least 30 minutes.

Salad

You need a large bowl  I use a Tupperware bowl with a tight sealing lid.

2 15 oz cans black beans - rinsed and drained
1 15 oz can whole kernel white corn - drained
8 green onions - whites and greens -  thinly sliced
3 Jalapeno peppers , cored, seeded and minced
1 red OR yellow OR orange bell pepper - cored, seeded and diced
1/2 large red onion - diced
1 container EACH red and yellow grape tomatoes - if making a salad cut in half length wise.  If making a dip quarter the tomatoes.
1/2 cup chopped, fresh Cilantro
Zest of 1 medium lemon
2 Tbsp. fresh lemon juice
Sea salt and fresh ground pepper to taste

Toss all ingredients.  Shake up the dressing and toss into the salad.  Cover and refrigerate for 2 hours or over night. 

I like the sealed Tupperware bowl because I can shake it up in the bowl just before serving.  Try serving in a large glass bowl.  The vibrant colors make a beautiful presentation.

If serving as a dip use Frito or Tostito scoops.

As a salad it goes with ANYTHING.  My DBIL begs me to make this dish.

Enjoy