Black Bean Salsa Dip

If you have been following The Room Mom for any length of time, you know I love party dips. If you are a loyal fan, you also know that I do not really care about sporting events; I only care about the tailgate style food you get to serve with a sporting event. I am thinking this Black Bean Salsa Dip will be on the menu for Super Bowl viewing this year. This is one of easiest dip recipes I have. What might be on your Super Bowl menu? I am looking for a really good chili recipe, and I am in the mood to try something new.

Ingredients

• 2 (16-oz) cans black beans, rinsed and drained
• 2 (11-oz) cans white shoepeg corn, drained (or regular yellow corn)
• 2 (4-oz) cans chopped green chiles, drained
• 1 red bell pepper, chopped
• 1/2 c.  pickled jalapeno nacho slices, drained and chopped
• 1 small bunch cilantro, minced
• 2/3 cup apple cider vinegar
• 1/3 cup vegetable oil
• pepper to taste

Directions

• Combine the beans, corn, green chiles, bell pepper, jalapenos, and cilantro in a bowl and mix well.
• Whisk the vinegar, oil, and pepper in a bowl until blended.  Add to the bean mixture gradually and gently stir to coat.
• Chill, covered, for 2+ hours.  Serve with tortilla chips, Frito’s, or as a side salad.