Summer Chunky Veggie Dip

Is it a Salad, Dip, or Side Dish? It’s all 3. Perfect for BBQs and picnics.

Shopping List:

Dip:

1 Cup of black beans (can is fine, use low sodium and make sure to rinse beans)

1 Cup of organic frozen fire roasted corn (thawed)

1 Cup of organic frozen edamame (thawed)

½ Cup of cherry tomatoes, sliced in half

½ Cup seeded cucumber, roughly chopped

½ Red onion, diced

1 Small jalapeno, diced (remove seeds for less spicy)

½ Cup of parsley or cilantro, chopped

Dressing:

¼ Cup grain mustard

¼ Champagne vinegar

1 Lime, squeezed

1/3 cup of good olive oil (meaning an olive oil you really like the taste of)

Pinch of salt and dried rosemary

Method:

1. Place all the ingredients for the dip in a big bowl.
2. In a separate small bowl whisk all the ingredients for the dressing and adjust seasoning.
3. Pour dressing over the veggies and gently toss together.
4. Transfer to a tightly sealed container and store in fridge.

Pro Notes:

1. Eat this fresh dip with crackers and chips, over a bed of greens, or as a side dish to your favorite protein.
2. This is also great at room temperature.

 

Enjoy!