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“This is delicious served with chips as a dip or served as a side dish on a hot summer day. Go light on the jalapeno at first and add more if needed; I find a lot of variation in the level of "hot". You can also just dice up some pickled jalapeno slices instead. Cooking time is chilling time.”
READY IN:
24hrs 10mins
SERVES:
6
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 1 (15 1/2 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 12 red pepper, chopped
  • 12 red onion, finely chopped
  • 12 jalapeno pepper, finely chopped to taste
  • 3 tablespoons lime juice
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon olive oil
  • cilantro, chopped, to taste
  • salt and pepper, to taste

Directions

  1. Mix all ingredients together in a bowl; I just put in a tupperware bowl and give it a good shake to distribute. Refrigerate overnight to let the flavors mellow. Serve as a dip with with corn chips or tortilla chips; or serve cold as a side dish or salad.

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