Black Bean And Corn Dip Recipe

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Black Bean and Corn Dip

Mary Ann Hanson

By
@DeaconGrandma

This is another recipe I bring to school often. They gobble it up. It is also requested by my son in low whenever we have a get together. Use fat free Italian dressing for this. Regular is just too oily.

Rating:
★★★★★ 1 vote
Serves:
8 to 10
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

2 can(s)
black beans, drained and rinsed
2 can(s)
whole kernel corn, drained and rinsed
1 small
onion, chopped
1 small
red bell pepper, chopped
1/2 bunch
cilantro, chopped
1-2
jalapeno pepper, seeded and chopped as desired for heat (seeds add a lot of heat)
1 Tbsp
chili powder
fat free italian and ranch bottled dressings
salt and pepper to taste

Step-By-Step

1Combine drained corn, beans, onion, red pepper, and jalapeno.
2Stir in chili powder and cilantro.
3Add equal parts of Ranch and fat free Italian dressing until mixture is moistened. Refridgerate for at least a couple of hours before adjusting hotness and adding more jalapeno. Add salt and pepper to taste. Serve with tortilla chips.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #corn, #beans, #black