Mexi Bean/Corn/Rice Dip

Mexi Bean/corn/rice Dip Recipe

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Janet Cosgrove


We love this with corn chips.
I will be mixing this up for our Sunday Cinca de Mayo Dinner & will take a picture then & post


★★★★★ 1 vote

20 Min


  • 2 c
    cooked rice (i use instant rice)
  • 1 can(s)
    black beans, canned (or i have used all black beans)
  • 1 can(s)
    white beans (or i have used all white beans)
  • 1 pkg
    petite corn, frozen
  • 1 bunch
    chopped green onions (use green part too)
  • ·
    pickled jalapeno, minced, to taste
  • 4 Tbsp
    brown sugar
  • 3 Tbsp
    chili powder
  • 3 tsp
  • 3 Tbsp
    cider vinegar
  • 1/4 c
    lime juice
  • 3/4 c
    vegetable oil

How to Make Mexi Bean/Corn/Rice Dip


  1. Drain beans.
  2. Mix all ingredients together.
  3. Refrigerate.
  4. Best if made ahead and set a while or overnight for flavors to meld.

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About Mexi Bean/Corn/Rice Dip

Course/Dish: Other Snacks
Other Tag: Quick & Easy

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