Tex-Mex Veggie Dip

Name: Tex-Mex Veggie Dip
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
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

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By Sally Wilson
@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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

2 Comments

Serves:

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
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How to Make Tex-Mex Veggie Dip

Step-by-Step

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

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