The transition between seasons makes me feel giddy! And although I’m a Summer girl at heart, there’s something very comforting about Fall, Saturdays, and football. Whether you’re a casual observer, or a diehard fan, it is in the air and everywhere – especially in Alabama. I think we can all agree that tailgating before a game or having people over to watch a game can be as much about the snacks as it is about the sport! This Black Bean and Corn Salad Dip with Plantain Chips is perfect if you are the host, or if you are a guest wanting to take something to the party. You can REALLY impress your friends if you opt to make the plantain chips from scratch. Happy Football Season!
Black Bean and Corn Salad Dip with Plantain Chips
Makes 8 cups
2/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1/2 cup rice vinegar
4 teaspoons finely chopped garlic
2 teaspoons sea salt
3 tablespoons honey
2 teaspoons chili powder
2 teaspoons LuLu’s Crazy Creola seasoning or other Creole seasoning
1 tablespoon hot sauce
4 (15-ounce) cans black beans, drained and rinsed
4 cups fresh or frozen corn kernels
2 cups quartered cherry tomatoes
1 cup finely chopped sweet onion
1 cup finely chopped green bell pepper
1/2 cup finally chopped fresh cilantro
Plantain chips, homemade (recipe follows) or store-bought, for serving
Plantain Chips
4 green plantains
About 6-cups vegetable oil, for frying
2 tablespoons LuLu’s Crazy Creola seasoning or other Creole seasoning
Zest of two limes or lemons
½ teaspoon sea salt
