Creamy Southwestern Black Bean and Corn Salad

This recipe is very similar to my BBQ Black Bean and Corn Salsa recipe I posted several months ago, but with a different sauce and a few different ingredients. I had completely forgotten about this recipe until my brother-in-law called me on Saturday and begged me to make this salad for him that night. I complied and later on that day realized I had never even posted it on my blog before! It really is absolutely delicious and can be used as a salad or, even better, as a chip dip. Ffunny enough, it tastes best with Doritos (discovered by my husband). Any flavor works great, but the Doritos really complement the light, soft flavors of the dip perfectly. This is a very healthy and fresh recipe that is perfect for a summer BBQ or family party. It literally took me 5 minutes to put this together and it was ready to eat immediately. It does taste better the longer it sits since the flavors can meld together, but it's still delicious if you're like me and can't wait a few hours to dig in.

Ingredients:

• 1 can black beans, drained and rinsed


• 1 can corn, drained and rinsed


• 1 large green pepper, diced


• 1 medium tomato, diced


• 1 bunch cilantro, chopped finely


• 1/2 small onion, diced (optional)


• 1/2 cup sour cream


• 1/4 cup ranch dressing


• 1 tsp. cumin


• 1 Tbsp. lime juice


• 1 tsp. garlic powder

Mix the beans, corn, green pepper, tomato, cilantro and onion together in a bowl. Combine the remaining ingredients and stir into the salad until evenly coated. Add more ranch and seasonings to taste. Store in the refrigerator for several hours before serving. Serve as a side salad or as a chip dip.

BBQ Black Bean and Corn Salsa

Because we all tend to munch on snacks and finger foods during the New Year's holiday, I am going to post a few different recipes for some yummy appetizers that are quick to throw together and feed a crowd. My mom invented this recipe one summer for a family bbq we had one evening. It contains simple ingredients and makes plenty for a medium-size group of people. The smoky barbecue flavor really adds a zing to any menu. I recommend making it at least 5-6 hours before the party so all of the flavors can absorb together. (Picture courtesy of Chili Cheese Fries)


Ingredients:

• 1 (15 oz.) can corn, drained
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (10 oz.) can rotel (I use mild, but any type of heat can be used here)
• 1/2 c. onion, finely diced
• 1/3 c. cilantro, chopped
• 1/2 - 1 cup bbq sauce
• 1/2 Tbsp. lime juice
• 1/2 tsp. chili powder

Add corn, black beans, rotel, onion and cilantro to a large bowl. Add bbq sauce until all ingredients are covered. Stir in lime juice and chili powder until combined. Refrigerate for at least 6 hours and serve cold with tortilla chips.

Chili Queso Dip

Let's be honest here.. Who doesn't love the classic cheese dip with tortilla chips at a party or football game? Made by simply melting Velveeta cheese and throwing in a can of Rotel, you can't go wrong. This recipe, however, adds a kick to the regular dip and results in a great combination of flavors. And the best thing about it? It's easy, and you can make a ton and freeze it until you need it. Perfect for those last-minute get-togethers. (Picture and recipe courtesy of The Pioneer Woman.)


Ingredients:

• 32 ounces Velveeta loaf
• 1 can Rotel tomatoes
• 1 pound sausage (spicy fans: use hot sausage)
• 1 7-oz. can diced green chilies
• 1 whole yellow onion, diced
• 1 jalapeno pepper (optional)

Using a nonstick sprayed skillet, cook sausage and onions until brown, stirring occasionally. Drain fat from skillet. Cube Velveeta loaf and add to the sausage mixture. Pour in Rotel (juice and all) and green chilies and stir over low heat. Dice up jalapeno pepper (remove the seeds) and add to the queso. Stir until cheese is melted and the dip is warmed through.

Jalapeno pepper tip: Use rubber gloves, if available, to chop pepper. I always get too much on my hands and accientally touch my eye causing a burning sensation the rest of the day- not so fun. If you don't have rubber gloves, wash your hands very well under hot, soapy water after dicing the pepper to get rid of the spice.