Corny Bean Dip

Corny Bean Dip
Staff Writer
Corny Bean Dip
Kath Younger

Corny Bean Dip

This dip is very versatile. Seasoned with Southwestern seasoning, lime juice, and salt, it can be used as a salsa with tortilla chips or as a topper for salads — even cook it into rice!

See all salsa recipes.

6
Servings
23
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7 1/2 Ounces canned corn, drained
  • One 15-ounce can black beans, drained
  • 1 large tomato, chopped
  • 1 jalapeño, seeded and chopped
  • 1 Teaspoon Southwestern seasoning or a blend of cumin, cayenne, and chili powder in equal parts
  • Juice of 1/2 lime
  • 1/8 Teaspoon kosher salt, or to taste

Directions

Mix the first 4 ingredients together in a bowl and toss together. Toss with the Southwestern seasoning, lime juice, and salt. Chill in the refrigerator for maximum flavor. Serve with chips, in tacos, or on salads.

Nutritional Facts

Carbohydrate, by difference
5g
4%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
4mg
0%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Magnesium, Mg
7mg
2%
Phosphorus, P
19mg
3%
Sodium, Na
78mg
5%
Water
29g
1%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.