Colorful Cowboy Dip | Food | Illinois Extension | UIUC

Ingredients

• 2 cans no salt added black beans, drained
• 2 cups corn, (canned/drained, or frozen)
• 1 bunch cilantro, rinsed
• 1 bunch green onions (5 green onions), rinsed
• 3 medium tomatoes, rinsed
• 1 sweet bell pepper, rinse, diced
• 1 Tablespoon canola oil
• 1 Tablespoon vinegar
• 1 Tablespoon lime juice
• ½ teaspoon salt
• ½ teaspoon pepper
• Wash hands with soap and water.
• Drain and rinse corn and black beans. Add to a large bowl. Set aside.
• Finely chop cilantro and green onions. Add to bowl with corn and beans.
• Rinse and dice tomatoes. Add to a large bowl.
• Rinse and dice sweet bell peppers. Add to a large bowl.
• In a small bowl, mix vinegar, lime juice, salt, and pepper together. While whisking, add canola oil.
• Add the oil mixture to a large bowl. Stir to combine.
• Serve immediately with chips or crackers, and store leftovers in the refrigerator within 2 hours.