Black Bean and Corn Dip

Black Bean And Corn Dip Recipe

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Mary Ann Hanson


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 vote
8 to 10
30 Min


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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
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


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