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Black beans, buttery yellow corn, and a zesty picante tomato salsa tossed together with bold jalapenos and flavorful spices. This Spicy Black Bean Salsa Dip is the perfect snack for anytime!
Gosh, I feel like a stranger over here. I took two glorious weeks off from blogging for the holidays and have to admit that I loved every second. But I missed you! I hope you had a joyous holiday season. I fully expect that you indulged in too many sweets and had your fair share of seconds. 😉 I certainly know I did.
After 3 full days of Christmas festivities, I was debating doing away with jeans all together. In no way did I gain a single pound, my jeans simply must have shrunk!
Once Christmas ended Nick and I decided to fly up to Seattle to surprise my sister for her birthday. She is a New Years Baby and we hadn’t seen her since early last summer. Stella absolutely loves her Auntie (whom she affectionately calls “TT”) and so we booked a flight last minute and spent 5 wonderful days laughing, eating and exploring all that Seattle has to offer. My favorites included Pistachio Croissants from a tiny bakery, Spicy Brisket Hash from a Southwestern restaurant and sublime Maple Candied Salmon Jerky from Pikes Place.
Seeing as we were gone on vacation for the New Year, Nick and I seemed to have forgotten about New Year’s Resolutions all together. But there is no denying that we need some serious detoxing in our diet. So I whipped up this light Spicy Black Bean Salsa Dip. I love how easy it is to make and it is perfect for game day snacking.
The base of this recipe is Pace Picante Medium Salsa. I LOVE this stuff. It isn’t too spicy. I always keep a few jars on hand because it is great for making Salsa Chicken, putting on Breakfast Omelettes or as a topping for Chicken Tacos. Sometimes I even use it as a dressing on salads.
This Spicy Black Bean Salsa Dip recipe makes up a pretty big batch so I just keep a bowl in the fridge and eat it throughout the day, plus it makes a great snack to pack up in school or work lunches. Of course I love using tortilla chips to scoop up this dip but if you are looking for a lower calorie option, cucumber slices make for a great crunchy alternative.
- 3 Tablespoons Olive Oil
- 1 Can Corn, drained and rinsed
- 1 Can Black Beans, drained and rinsed
- 1 Can Great Northern White Beans, drained and rinsed
- 1 Cup Red Bell Pepper, chopped
- ¾ Cup Red Onion, chopped
- Juice of 1 Lime
- 3 Tablespoons Cilantro, chopped
- 1 Large Jalapeño seeded and finely Chopped
- 1 Cup Pace® Picante Salsa
- 1 Tablespoon Chili Powder
- 1 Teaspoons Cumin
- 1½ Teaspoons Garlic Salt
- Tortilla Chips for serving
- In a large bowl, combine all the above ingredients. Stir well. Refrigerate for at least 2 hours before serving. Serve with your favorite chips for dipping.