Black bean dip is easy, wholesome, and delectable.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package frozen corn kernels, thawed
- 1 green onion, chopped
- 1 ½ tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoons dried tarragon leaves
- salt and ground black pepper to taste
- 1 pinch seafood seasoning (such as Old Bay®), or to taste (Optional)
Instructions
- Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.
Reviews
7.15.20 I used some corn that I’d cut off the cob and frozen back in the spring when corn was in season here. This is a nice little salad with ingredients I always have on hand, and so quick and easy to make. You need to be a tarragon lover (I am) because that’s the dominant flavor with a punch of sweetness from the corn. In this house, I’d serve this as either a side dish or just scoop it onto some lettuce for a salad and add a few croutons. Would make again.
I was looking for a recipe to use leftover green onion before it went bad. This recipe fit the bill. I didn’t have a lemon, so I added an extra splash of white wine vinegar. Very yummy! I am looking forward to having this with pork chops for dinner. Thanks for the excellent recipe. ??
Although I prefer the Herbed Corn recipe from AR, this was a nice side dish. I used about half frozen and half canned corn because that’s what I had; rice vinegar in lieu of white wine vinegar; lemon concentrate and omitted the seafood seasoning. My BF didn’t care for it but one of my guests really enjoyed it. I also let it sit in the warm oven before serving. Fancy corn!!
This is really good if you like cold corn! Very simple and easy to put together. I didn’t have tarragon so I used parsley, but didn’t make any other changes.. Thanks for the new recipe to try.