If you think bean dip is something that looks like milk chocolate paste, you need to try this recipe. Lori showed us how to make this simple but delicious bean dip that looks great and is a perfect complement to tortilla chips.

INGREDIENTS:

1 can (12-16 oz.) black beans
1 Small can of whole kernel corn
1/2 cup of fresh cilantro
1 small red or yellow onion
1 medium sized firm tomatoes
2 teaspoons cumin,
2 teaspoons chili powder
Salt and pepper to taste
1 small can of chopped green chilies (or jalapenos, if desired)

PROCEDURE:

Drain and rinse the black beans and corn and put them in a mixing bowl along with the chilies. Remove the stem scar and seeds from the tomatoes and peel the onion. Chop these fairly finely and add them to the beans and corn. Chop the cilantro fine and add it along with the cumin, chili powder, salt and pepper. Mix well and serve with tortilla chips.

Note: For a hotter dip, you can add some vinegar-type hot sauce (green kind) or substitute chopped jalopenos for the chili peppers. For a milder taste, omit the chilies. And of course, you can always vary the proportions of the spices to suit your taste.

I think that the flavor of this dip improves if it is made a couple of hours before being served. Store it in the refrigerator until your guests arrive.