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from "FreshDirect Recipes"

This dip is inspired by both guacamole and posole. It's a touch spicy, and we love the chunky/smooth textural contrast. Serve with tortilla chips, plantain chips, pita chips or thick slices of cucumber.

Yield: Makes about 2 cups
Preparation time: 25 minutes

1 medium jalapeño, seeded and roughly chopped
1 large garlic clove
1/2 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1 teaspoon lime zest
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 cup cleaned cilantro leaves, loosely packed
1 15.5oz can of low-sodium black beans, rinsed and drained
1/2 cup finely diced red bell pepper
1/2 cup finely diced radish
1/2 tablespoon red wine vinegar

Print Print recipe

1. In a food processor (fitted with an s-shaped blade), pulse/purée the jalapeño and garlic until medium-diced (about 5 or 6 pulses).
2. Heat olive oil in a sauté pan over medium-low heat. Add jalapeño, garlic and corn kernels. Sauté until softened and fragrant — about 5 minutes. Set aside.
3. Place red pepper, radish and 1 cup of black beans in a medium mixing bowl. Set aside.
4. Add the remaining beans, lime zest and juice, salt and cilantro to the food processor, and purée until combined and almost smooth. Scrape down sides of the bowl as you go.
5. Add puréed beans, sautéed jalapeño, corn, garlic and vinegar to the mixing bowl. Stir to combine, then season to taste.
6. Cover and chill for 1 hour. Let come to room temperature before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price

Jalapeño Pepper - $2.99/lb
  Cascadian Farm Organic Sweet Corn - $3.19/ea
  Limes - $0.59/ea Save! 4 for $2.00
  Vegetable General - $1.99/ea
  Goya Low Sodium Black Beans - $1.29/ea
  Red Bell Pepper, Large - $1.49/lb
  Radishes, Bag - $1.99/pkg
You May Already Have
  Garlic - $3.99/lb
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
  Morton's Coarse Kosher Salt - $2.99/ea
  Roland Aged French Red Wine Vinegar - $3.69/ea
 16.9fl oz
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