black bean and corn dip

Name: Black Bean and Corn Dip
Prep time: 30 min
Yield: 8
Cuisine: Mexican
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(es) cilantro, chopped; 1-2 - jalapeno pepper, seeded and chopped as desired for heat (seeds add a lot of heat); 1 tablespoon(s) chili powder; - fat free italian and ranch bottled dressings; - salt and pepper to taste

(1 RATING)

28 Pinches

Mary Ann Hanson

Wakefield, NE

Updated on Jul 23, 2013

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.

Rate

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prep time 30 Min

cook time

method Refrigerate/Freeze

yield 8 to 10

Ingredients

2 cans black beans, drained and rinsed
2 cans 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 tablespoon chili powder
- fat free italian and ranch bottled dressings
- salt and pepper to taste

How To Make black bean and corn dip

Step 1

Combine drained corn, beans, onion, red pepper, and jalapeno.

Step 2

Stir in chili powder and cilantro.
Step 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.
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