Southwestern salad dip✨ For the Salad:▪️1 Medium Red Bell Pepper, diced in 1/4” squares▪️1 Cup Green Cabbage, diced in 1/4” squares▪️2 Tbsp Fresh Cilantro, minced▪️1 x 15 oz. Can Black Beans, drained and rinsed▪️1 x 15 oz. Can Corn, drained▪️ For the Dressing:▪️1/4 Cup Sour Cream▪️1/4 Cup Mayonnaise▪️1 Chipotle Pepper in Adobo (they come in a can; just use one pepper not the whole can)▪️1 Lime, juice (plus more to taste if needed)▪️1 Clove Garlic▪️1 Tbsp Olive Oil▪️1 Tbsp Water▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️ For Serving:▪️Tortilla Chips▪️ 🌱Vegan Modification: Sub in plant based sour cream and mayo (or skip it and make a cilantro lime dressing instead with olive oil, cilantro, and lime juice) 1️⃣ Make the salad: In a medium bowl, add the bell pepper, cabbage, cilantro, black beans, and corn 2️⃣ Make the dressing: Add the sour cream, mayonnaise, chipotle pepper, lime juice, garlic, olive oil, water, salt, and pepper to a blender or food processor and blend until smooth (~1 min). 3️⃣ Pour the dressing onto the salad and mix. Taste and add more lime, salt, or pepper if desired. 4️⃣ Serve the dip with tortilla chips and enjoy! ⏲20 minute total prep + cook time Recipe serves 8 people (appetizer portion) and makes great leftovers!
