Monday, September 17, 2012

A Healthy and Scrumptious "DIP"!

I was supposed to make this "dip" the other night for small group, but I ran short on time. Instead, I made it for my hubby and I on Saturday. It was a great and very healthy snack. MY ONLY complaint is that it produces the WORST onion breath EVER. I may eliminate the onion next time, but the onion really does give the salsa that extra kick. I made this for my friend Erin and her hubby, Nathan, too. Nathan texted me last night and wrote, "The appetizer was delicious. The onion breath is WELL worth it."

On top of being healthy, I loved that it was EASY and photographed WELL. All of the ingredients, are items you can keep on hand, for when you need to make an "emergency" appetizer.

Sweet Corn and Black Bean Salsa Recipe Ingredients:
1 can (10 oz) sweet white corn (drained)
1 can (14.5 oz) sweet yellow corn (drained)
1 can (14.5 oz) black beans (rinsed and drained)
1/2 red onion (diced)
1/2 red pepper (diced)
1/2 green pepper (diced)
1/2 cup rice wine vinegar (NOTE: I used whatever cider vinegar because it's what I had on hand and it was delicious.)
1/4 cup sugar (NOT
E: I am not a sugar user. So, I replaced the sugar with 1 tablespoon of the baking Splenda to make it HEALTHY!)
1. Open all your cans, drain or rinse your corn and beans, chop up your peppers and onions, and dump it all in a big bowl.
2. Combine the sugar and vinegar, and pour over the veggie mixture.
3. Refrigerate until it's time to eat. (You can definitely make this the night before, it's even better the next day). Serve with chips. I used whole wheat/flax seed tortilla chips.
NOTE: This recipe is really flexible. I like the colorful look of both white and yellow corn and red and green peppers, but you can easily just use one or the other. You can also add a little more of one veggie and less of another depending on the size of your cans or the size of your peppers, and it'll work out just fine.

Isn't it so pretty? Give it a try!