Black Bean and Corn Dip
- Carbohydrate 25.6654131838113 g
- Cholesterol 0 mg
- Fat 3.26677801462575 g
- Fiber 6.66393481282219 g
- Protein 6.43126147993965 g
- Saturated Fat 0.53494609897449 g
- Serving Size 1 1 Serving (172g)
- Sodium 435.12428978009 mg
- Sugar 19.0014783709891 g
- Trans Fat 0.558965852223823 g
- Calories 146 calories
Step-by-step
- Mix all together and refrigerate.
- Serve with white corn tortillia chips
Allowing the mixture to rest in the refrigerator for at least two hours before serving permits the high acid content from the lemon juice and Italian dressing to break down the dense cell walls of the chopped Vidalia onions and bell peppers, softening their raw bite while infusing the legumes with brightness. Black beans and whole kernel corn absorb these marinades slowly, meaning the dip reaches peak flavor integration after twenty-four hours of cold storage. When working with canned ingredients, thorough rinsing under cold water removes excess canning liquids and starches, preventing the dressing from turning cloudy or watery at the bottom of the bowl. For those modifying the profile to fit specific dietary needs, substituting the Italian dressing with a simple mixture of olive oil and white vinegar maintains the necessary acid-to-fat ratio without altering the crisp texture of the fresh produce. Jalapeño peppers contribute capsaicin, which disperses evenly through the oily components of the dressing over time, distributing heat uniformly across every serving of corn and beans.
