Tex-mex Veggie Dip Recipe

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Tex-Mex Veggie Dip

Sally Wilson

By
@lovestocook6

I like to serve this with Tostito's Scoops. I think this would also be good as a side dish or tossed with greens for a light salad.


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Rating:

Comments:

Serves:

8

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
black beans, drained and rinsed
1
tomato, chopped and seeded
1
cucumber, seeded and diced
1
yellow bell pepper, small- diced
6
radishes, minced
1
red onion, diced
1
jalepeno pepper, seeded and minced
2 Tbsp
cilantro, minced
3 Tbsp
red wine vinegar
3 Tbsp
olive oil
1/2 tsp
salt
1/2 tsp
cumin
1/4 tsp
black pepper

Directions Step-By-Step

1
Combine vinegar, olive oil, salt,cumin and pepper.Set aside
2
Combine all of the other ingredients in a large bowl.
3
Pour oil and vinegar mixture over the veggies and toss well to combine. Refrigerate for at least an hour before serving.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy