BLACK BEAN DIP WITH CORN AND BASIL

1 cup frozen corn kernels
1 tsp extra virgin olive oil
1 1/2 cups cooked black beans, drained (big can of black beans, drained and washed)
2 to 4 tbsp salsa
2 tbsp water or enough for blending
1 tbsp lime juice
few drops red chili pepper sauce (like Tabasco)
1/4 to 1/2 tsp ground cumin
sea salt
2 tbsp slivered fresh basil leaves, packed
TO SERVE:
1/4 cup diced red pepper for garnish
corn chips or corn tortillas

Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.

Puree black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt to taste.

Remove to a bowl and stir in corn and basil. Garnish with red pepper. Serve with corn chips or rolled up in hot corn tortillas.

Makes 6 1/4 servings
Source: Newspaper clipping