Black Bean and Corn Dip

Name: Black Bean and Corn Dip
Prep time: 30 min
Total time: 30 min
Yield: 8 to 10
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 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

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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 vote5

Serves:

8 to 10

Prep:

30 Min

Method:

Refrigerate/Freeze

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

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
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How to Make Black Bean and Corn Dip

Step-by-Step

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.

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