When the weather heats up, many people naturally lighten up their menus, opting for seasonal fruits and vegetables over stick-to-your-ribs foods like, well, ribs, buttery mashed potatoes or cheesy casseroles. This dish, while easy to serve year-round, would be ideal for any upcoming outdoor events you have coming up. Attending a summer barbecue, potluck or picnic? You’ll be a hit if you come bearing bean dip from one of my favorite food bloggers, Iowa Girl Eats!
What makes this recipe stand out over other appetizers? The fresh, spicy mix of Tex-Mex flavors (cilantro, jalapeno, red onion) and the ease of preparation. No need to heat up your kitchen by turning on your oven. No-cook, no-grease…no reason not to try!
Bonus: Look at the colors!
Confetti Bean Dip, very slightly adapted from Iowa Girl Eats
- 1 green bell pepper
- 3 vine-ripened tomatoes
- 1 small red onion
- 1 jalapeno pepper, ribs and seeds removed
- 1 clove fresh garlic
- 1 bunch cilantro
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 teaspoon cumin
- 15 grinds of black pepper
- 1/2 teaspoon salt
- 1/2 cup Italian salad dressing
- Chop or dice first six ingredients (bell pepper, tomatoes, onion, jalapeno, garlic, cilantro) and put into a large bowl.
- Add beans, corn and cumin, then season with salt and pepper.
- Pour on dressing and stir to combine all ingredients.
This makes a large batch, so bring it to a get-together (I toted it to a fun group game night that my friend Sam hosted recently) rather than making it for one or small crew. And don’t forget to wash your hands after handling that jalapeno!
I served this with Garden of Eatin’ Baked Yellow Tortilla Chips, but it would also be awesome in fajitas or tacos, as a topper on grilled chicken or even mixed with romaine and a bit of extra salsa for a tasty summer salad. Just consider it a jazzed-up pico de gallo and use your imagination!
Do you have a go-to dish to bring that you bring to summer parties? Tell me about!