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I fell in love with this amazingly addicting dip made by a friend of mine at a social gathering. I just had to have this Balsamic Southwestern Dip recipe and immediately made it when I got home!
The key is the Balsamic Vinegar. I could literally drink this stuff straight, it’s so yummy! It adds a zing that tastes so different from your normal Pico de gallo salsa. This is a very simple recipe that you can add even more ingredients to and it just gets better. I added black-eyed peas to this one making it more of a Cowboy Caviar version. Avocado, jalapenos and pintos are some other great options.
Balsamic Southwestern Dip
Ingredients
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 can of black-eyed peas, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1 cup chopped red onion
- 1/3 cup Balsamic Vinegar
- 3 tbsp Lemon juice
Instructions
- Mix together all the ingredients in a large bowl.
- Let the dip marinate in the refrigerator for 1 hour prior to serving.
Notes
I love this dip with Tostitos Multigrain Scoops. Enjoy!
Nutrition Information
Yield 6Amount Per ServingCalories 120
Oven Broiled Brussels Sprouts!
Mommy on Demand says
atSounds great, perfect for summer BBQ’s!!
Natasha in Oz says
atThat looks so delicious! I love Mexican food and am always trying to find new recipes so thanks!
Best wishes,
Natasha in Oz
PS My weekly Say G’Day Saturday link up has started so please pop by if you have a moment!
Virginia says
atSounds delicious! Thanks for the recipe. Pinning!
Carrie Groneman says
atStopping by from Thurs Fav Hop. Anything with balsamic has my mouth watering! Carrie, A Mother’s Shadow
[email protected] says
atYum, I like that you have black-eyes peas in the recipe! Pinning!