I got this recipe from Jennifer who got it from Denise who got it from…. You get the idea. I’m sure it’s probably floating around somewhere on the internet, but I wanted to share it here. This dip is a simple recipe that comes together quickly. The most work is involved in chopping up the veggies that go into it. Once that is done, it’s all about mixing it together and serving with a side of corn tortilla chips.
I’m sorry that I don’t have a lot of photos of the steps for this one. Next time I make it, I will try to remember to take photos of each step, so I can upload them here.
To make this recipe you will need the following:
1 can (14 1/2-15 ounces) whole kernel corn, drained
1 can (14 1/2 – 15 ounces) black beans, well rinsed and drained
2-4 Roma tomatoes, chopped (You will need more if they are smaller tomatoes, less if they are larger. You need about 2 to 2 1/2 cups of tomatoes)
1 red onion, chopped
1 Serrano pepper, finely chopped
1/2 cup chopped cilantro
1 avocado, chopped into small pieces
1 packet Italian dressing mix
4 drops lemon essential oil**
Mix all ingredients together, and……
What? There’s gluten in the Italian dressing mix? How can that be? Soy sauce? That’s an ingredient in Italian dressing mix? Who knew?
Actually, I already knew that. I have friends who react badly to gluten. Initially, we didn’t know until we figured out that Italian dressing mix was apparently the cause of some abdominal distress. Realizing that the packet wasn’t going to work in this recipe for this particular group, I needed a gluten free substitution. That’s exactly what I found when I visited Heavenly Homemakers site. I made up a batch of their home made Italian dressing mix and used 2 tablespoons of that in place of the packet of Italian dressing mix. If you don’t have to worry about gluten, go ahead and use the store bought packet to make this easier if you like. I suggest that you read that ingredient list first. It’s good to know everything that you’re adding to your recipe. Even things you wouldn’t ordinarily expect to find.
Now that we’ve handled the gluten issue, let’s get back to the instructions.
Mix everything together and serve with corn tortilla chips or on top of salad greens or on top of grilled chicken or maybe just eat it straight out of the bowl with a spoon. Seriously, it’s that good. It should come with a warning label that it’s potentially addictive. My friend, Jennifer, who gave me the recipe told me that when she had recent house guests, they requested that she make this recipe three times during their stay. They simply couldn’t get enough. I might worry about it, but I’m too busy eating the salsa from the bowl with a spoon. Please don’t judge me. We ran out of tortilla chips.
**Remember, not all essential oils are food grade. Some have warnings on the side of their labels indicating that they are not to be taken internally. Please ensure that you are using a good quality, food safe, essential oil product.
- 1 can (14½-15 ounces) whole kernel corn, drained
- 1 can (14½ - 15 ounces) black beans, well rinsed and drained
- 2-4 Roma tomatoes, chopped (You will need 2 to 2½ cups of tomatoes)
- 1 red onion, chopped
- 1 Serrano pepper, finely chopped
- ½ cup chopped cilantro
- 1 avocado, chopped into small pieces
- 1 packet Italian dressing mix
- 4 drops lemon essential oil**
- Drain Corn and place into a medium sized mixing bowl
- Drain and rinse black beans and place in bowl with corn
- Chop onion, Serrano pepper, tomatoes, and cilantro. Add into bowl with beans and corn
- Sprinkle with Italian dressing mix and essential oil
- Mix well until all ingredients are blended.
- Chop avocado and fold into salsa.
- Serve immediately or chill for a few hours until serving time.