CORN, PEPPER, AND BLACK BEAN DIP, peppers and tomatoes are overflowing at Devlin Farms. I picked up these colorful ingredients, hoping to hang onto the taste of summer and spend another evening outside. Many people are back to the swing of the school year and new “fall” schedules, but I’m refusing to let summer go. I also don't have kids, so I don't experience the break of summer and the reality jolt back to routine. I'm Sometimes always jealous of my school teacher friends, but then I'm reminded of their line of work, and gosh, who wouldn't need a major break?! This dip requires little prep time in the kitchen so more time can be spent soaking in the last of August.

As summer would have it, I prepped this Corn, Pepper & Black Bean Dip amidst an afternoon thunderstorm. Hoping the clouds would clear away before guests arrived for an outside party just as quickly as the mess in my kitchen will disappear too. Ingredients: + 8 mixed size bell peppers, variety of colors + 1-2 small jalapenos + 3 cups tomatoes, diced + 2 ears of corn, cooked and removed from core + 1 can organic black beans, rinsed + 3 medium sized shallots, diced finely + 4 tbsp. olive oil + 2 tbsp. balsamic vinegar + Dash/Pinch OF all-purpose spice (shown here with local, East Nashville Spice Co. spicy blend) + Tortilla chips

Method: Toss all ingredients together into a large bowl. Pour over the olive oil and balsamic vinegar. Season with all purpose spice, salt & pepper. Fold together gently. Let chill in the fridge for a few hours to let all of the flavors blend together before serving with hearty, tortilla or pita chips. This dip is very easy to make and would make an excellent side for grilling out or taco night. Be sure to check it out on the Delvin Farm's blog as a guest-feature post this month!