By Anna Muckerman
Leo Jedynak is only 15 years old but is well on his way to becoming a professional chef. He is a sophomore in the culinary program at Carver Center for Arts and Technology. He practices his skills through a variety of real - world experiences, including working in a hotel kitchen. This dip is one he has been making for years and it's sure to impress your family and friend at a cookout this summer. Try making this simple recipe today!
Black Bean and Corn Dip
1 medium can black beans, drained
1 medium can corn, rinsed
4 ounces feta cheese
3 scallions, thinly sliced
1 small bunch cilantro, finely chopped
2 teaspoons sunflower oil
2 tablespoons lemon juice
A pinch each of salt, pepper, and sugar
Combine black beans, corn, and feta cheese. Add cilantro and scallions. Mix all ingredients well before adding sunflower oil and lemon juice. Finally, sprinkle salt, pepper, and sugar to taste. Serve with corn chips.