Black Bean and Corn Dip

Black Bean And Corn Dip

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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

How to Make Black Bean and Corn Dip

Step-by-Step

  1. Combine drained corn, beans, onion, red pepper, and jalapeno.
  2. Stir in chili powder and cilantro.
  3. Add 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.

Printable Recipe Card

About Black Bean and Corn Dip

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



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