Real Recipes From Real Home Cooks ®

black bean and corn dip

★★★★★ 1
a recipe by
Mary Ann Hanson
Wakefield, NE

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.

★★★★★ 1
serves 8 to 10
prep time 30 Min
method Refrigerate/Freeze

Ingredients For black bean and corn dip

  • 2 can
    black beans, drained and rinsed
  • 2 can
    whole kernel corn, drained and rinsed
  • 1 sm
    onion, chopped
  • 1 sm
    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

  • 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.