Monday, September 5, 2011

Southwestern Tossed Salad/Dip


A blog I read called Boo Mama occasionally hosts a Diptacular - in which everyone can share links to their favorite dips.  She usually does this right around football season to get (and give) some ideas for dips.  This one is the first one I tried this year and I'm sure there will be many more to follow from this site because they all look so good!  This is one Boo Mama shared and it was very fresh, light, and delicious.  I tried it both as a dip and a salad and I liked it better as a dip, but my in-laws preferred it as a salad. So it is great as both!

*** This picture is missing several ingredients... I guess I wasn't thinking before I took the picture.

Southwestern Tossed Salad/Dip
From: Boo Mama

2 cups fresh, frozen, or canned corn kernels
1 can of black beans, drained and rinsed
2-3 roma tomatoes, chopped
4 green onions, chopped
1/3 cup chopped cilantro
1 avocado, diced
4 ounces of feta or cotija cheese, crumbled (I used tomato & basil feta because boo mama suggested it)

1/3 cup olive oil
1 1/2 tsp grated lime zest (about 1 - 1 1/2 limes)
3 Tbsp fresh lime juice (about 1 - 1 1/2 limes)
1/2 tsp cumin
1 tsp brown sugar
1/2 tsp salt

1. Combine all of the dressing ingredients and set aside.

2. Combine the salad ingredients (all except avocado) and pour the dressing over it.  Marinate in refrigerator for several hours (up to overnight).  Add avocado right before serving.  Serve as salad or with tortilla chips as a dip.

1 comment:

Ashley's Cooking Adventures said...

Yum, this looks like a perfect dip!!


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