Black Bean and Corn Dip

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Have you made this?

By Mary Ann Hanson
@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

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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
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

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.

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