Black Bean and Corn Dip
Mary Ann Hanson
★★★★★ 1 vote5
2 can(s)black beans, drained and rinsed
2 can(s)whole kernel corn, drained and rinsed
1 smallonion, chopped
1 smallred bell pepper, chopped
1/2 bunchcilantro, chopped
1-2jalapeno pepper, seeded and chopped as desired for heat (seeds add a lot of heat)
1 Tbspchili powder
·fat free italian and ranch bottled dressings
·salt and pepper to taste
How to Make Black Bean and Corn Dip
- Combine drained corn, beans, onion, red pepper, and jalapeno.
- Stir in chili powder and cilantro.
- 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.