Friday, July 13, 2012

Black Bean and Corn Dip

Confession: I love dips.  Like I said before, I think they're amazing.  But, I have to say that when you find yourself living alone, and you see dip in your recipe swap email, it is almost like reading "Leftovers FOREVER" instead.  

I knew the second that I got this recipe that I was either going to have to cut it down by a lot...or repurpose it into a meal, so it didn't seem so daunting.  I decided to eat mostly vegetarian while my husband was in New Jersey and I was in Wyoming, so I set out to find something vegetarian that would be complimentary to the dip.  I found exactly the recipe I needed in Sweet Beginning's Sweet Potato and Black Bean Tacos...the pairing couldn't be more perfect if you ask me.

Black bean and Corn Dip
barely adopted from Kickin it in the Kitch
1 can black beans, drained and rinsed
1/2 can of corn 
1/2 can petite diced tomatoes, drained
1/2 cup chopped cilantro
Juice from 1 lime
1/3 cup Italian dressing
1 teaspoon cumin1/2 teaspoon salt

1) Mix all ingredients until well blended. Chill for at least 1 hour. Serve with tortilla chips or in tacos.  

Black Bean and Sweet Potato Tacos
slightly adapted from Sweet Beginnings
1 tablespoon extra virgin olive oil
1 sweet potato, cut into a medium dice
2 teaspoons cumin
salt and pepper
1/2 teaspoon garlic salt 
flour tortillas 
1 avocado, diced 
lime and cilantro to garnish

1) Preheat oven to 400 degrees.
2) In a bowl, toss the diced sweet potato with the oil, 1 teaspoon cumin, and a pinch of salt and pepper.  Roast for 30 minutes on a foil-lined baking sheet.
3) Warm tortillas and spoon on some sweet potatoes, followed by corn dip, and any desired toppings.

This meal was beautiful.  I loved all the different colors that went together.  I almost felt bad eating it, but my stomach was complaining of hunger too much for me to ignore it.  I thought this dish tasted really great together.  I have to say that I tasted the dip by itself and the Italian dressing was a little overpowering to me.  However, in the tacos, everything balanced really well and you couldn't really taste the dressing.  This was a great combination, and I'm glad that I ventured to find other purposes for the Black bean and corn dip besides just on chips.  


  1. I'm glad you liked the dip on the tacos. That's a great idea and something I need to try!

  2. What an awesome idea to use the dip for tacos. I need to make this recipe ASAP.

    Thanks for being part of the recipe swaps!