I had a whole thing typed up about this recipe, and then somehow deleted the entire thing. I don’t really feel like typing it all again, so I’ll sum it up.
~Made it in Boston. Had a BBQ. Good times
~Made it again, some changes, still tasty. Good times.
~Made it for Memorial Day. More changes. Used fresh mint from my garden. Good times.
Perfect summer-time dip recipe. Spicy, sweet, and refreshing at once.
Play with ingredients, change, substitute, have fun. If you have a lame allergy to mango, like Karen does, use peaches or something instead.
3/4 cup corn, frozen or fresh
1 can black beans, drained and rinsed
1/2 onion, finely chopped
1 bell pepper, finely chopped
1 mango, finely chopped
2 limes, juiced
7-10 mint leaves, chopped
1/2 tsp. Sriracha or hot sauce
Salt and pepper
Heat corn in lightly oiled pan until just thawed or cooked. Mix all ingredients in bowl. Add garlic powder, salt and pepper to taste.
Remember to keep in mind what kind of chips you’re going to eat this with so you don’t over salt it!