Tex-Mex Veggie Dip

Tex-mex Veggie Dip

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Sally Wilson


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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30 Min
No-Cook or Other


  • 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
  • 1/2 tsp
  • 1/4 tsp
    black pepper

How to Make Tex-Mex Veggie Dip


  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.

Printable Recipe Card

About Tex-Mex Veggie Dip

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

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