Black Bean Dip with Corn and Basil

Low-Fat, Dairy-Free, Gluten-Free, Vegan

Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.

Makes 6 1/4-cup servings


· 1 cup frozen corn kernels
· 1 tsp extra virgin olive oil
· 11/2 cups cooked black beans, drained
· 2 to 4 TB salsa
· 2 TB water or enough for blending
· 1 TB lime juice
· Few drops red chili pepper sauce (like Tabasco)
· 1/4 to 1/2 tsp ground cumin
· Sea salt
· 2 TB slivered fresh basil leaves, packed
· 1/4 cup diced red pepper for garnish

Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.
Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt to taste.
Remove to a bowl and stir in corn and basil. Garnish with red pepper.