maybe it’s the heavy, humid heat of this floridian summer, but all i’ve wanted to eat lately is fruit, black beans and corn. i’ve always enjoyed corn, but never to this degree. i must admit, i’ve become a bit obsessed. i’ve been eating it in as many forms as i can get it: oven-roasted corn on the cob, frozen corn, polenta, corn muffins and popcorn (sprayed with bragg’s and nutritional yeast - yum!!). i’ve even discovered a love for freeze-dried corn! who knew. i’ll eat it right out of the packet. and i’m not shy about it either. i will literally tear open that little ziplock bag, tilt my head back and pour as much as i can in my mouth.
one corn product that i haven’t been able to live without are these amazing oil-free corn tostadas that i found in the international section at whole foods market. they are thick and crunchy and they make eating salads so much more fun! it’s just an added bonus that there’s only two ingredients: corn and salt.
my favorite way to eat them is as a vehicle for this amazing coconut black bean dip that i made a few months ago, on a whim. you know those days when you really can’t be bothered cooking, but don’t have anything that can readily be eaten? well, i was having one of those days.
sometimes i feel like a magical kitchen genius. i’m sure you’ve had these moments too - when you look in your pantry and fridge and feel like you have to go to the grocery store because you don’t have anything to eat? but then you spot a can of this and a bit of that, and you somehow throw it all together and all of a sudden you’ve whipped up an amazing meal? well this, my friends, is exactly how this bean dip came about.
in my pantry was a can of lite coconut milk and a can of black beans.
i also happen to have in my fridge some fresh cilantro and one lonely head of romaine. inspiration hit.
i was hungry. i wanted a meal fast. usually, this is when i turn to my vitamix. literally, no more than fifteen minutes later, i had a damn good meal on the table.
this is one of those dishes i’ve had to make again and again and again because it is so good. i love to pour this dip, warm and saucy right off the stove, onto a big bowl of romaine and sprouts, scooping it up with my beloved tostadas. it’s also great room temperature or cold, as the coconut helps thicken it up. it is so versatile, so have fun with it! enjoy .
coconut black bean dip.
2 cans black beans (i like eden organics because of their bpa-free lining)
1 can lite coconut milk
1/2 bunch of cilantro
2 dried chili peppers
2 limes, juiced
sea salt to taste
rinse and drain beans. (in a perfect world, i prefer to make the beans from scratch, but when time is precious and bellies are empty…) combine with remaining ingredients in a blender or food processor and blend until smooth. pour mixture into a pot and simmer for about 20 minutes. taste and adjust seasoning to your liking.
dip will thicken as it cools because of the coconut. due to its saturated fat content, coconut is solid at room temperature.
serve warm over brown rice. try it as a warm dressing over romaine and sprouts like i mentioned earlier! enjoy it on tostadas with avocados and fresh salsa. it’s great for leftovers the next day - the flavors meld together even more. you’ll love it.
we enjoyed it over romaine, topped with a chunky avocado salsa and of course, tostadas on the side.
©2012 amanda corissa