Cowboy Caviar (Tangy Black Bean Dip)

I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I've gotten nothing but compliments on it. I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what's called for. It sets real nice if chilled overnight, but if time's an issue, chilling isn't totally necessary. I like to serve it in a bright colored bowl.

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 2 (15 ounce) cans black beans (drained & rinsed well)
• 2 -4  garlic cloves, cut
• 1  medium onion, cut up
• 1⁄2 teaspoon salt
• 1  teaspoon pepper
• 1⁄3 cup parsley
• 1⁄3 cup olive oil
• 3 -5  tablespoons red wine vinegar
• 1 (7 ounce) can whole kernel corn (rinsed well)

Directions

1. Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute.
2. Transfer to large bowl & stir in corn manually.
3. Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.