Day 4 - A Dip By Any Other Name...

It does not have to have the title of "dip" to be classified in the dip category.  A dip is anything you can dunk, scoop, and dip (duh!) a chip, cracker, veggie stick or small food-like utensil into.  

The Day 4 dip is commonly known as a salsa.  Although traditionally a salsa is a sauce placed on top of foods to add flavor, it is first a dip in my book.  This can be confusing, I know. 

This dip recipe came to be on July 4th - it was pouring rain so we decided to have a "cook-in".  We were putting together the basil pasta salad, grape and cabbage coleslaw and honestly, the same old jar of salsa wasn't going to cut it, so I created my own!  This is also a great "sauce" to serve on top of grilled fish, on shrimp tacos or with crab cakes. 

So...sauce=on top of food; dip=thicker sauce that you dip the food into.

Corn and Black Bean Salsa Dip

Black Beans – 1 can drained

Fresh Yellow Corn – 1 can drained

Red Onion – 3 tablespoons finely chopped

Avocado – fresh, diced

Fresh Cilantro

Hot sauce – a few dashes, more depending on preference

Apple Cider Vinegar – 2 tablespoons

Olive Oil

1 garlic clove – minced

Salt and pepper

Diced pickled Jalapenos w/ some of the juice – 5-6 slices

Red Pepper – chopped – 2 tablespoons

Place the corn and black beans in a colander, rinse in cold water and set aside to drain.  You may need to let them sit for a while because you want them pretty dry so they absorb your dressing.  Chop your garlic, onion, red pepper and jalapeno and set aside.

It’s time to make your dressing.  In medium bowl, add your garlic, red onion, diced jalapenos, hot sauce and apple cider vinegar.  Slowly whisk in a tablespoon or so of olive oil (extra virgin), to taste.  Add your corn and black beans to the dressing and mix.  Stir in your cilantro, salt and pepper.  Cover tightly and refrigerate for a few hours.

Right before serving, dice up a large, creamy avocado and add to the salsa.  Mix and serve!