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HEALTHY INGREDIENTS
There are three different kinds of beans and six different vegetables/fruits in this hearty, healthy dip. You know what that means? Tons of protein, tons of fiber, tons of vitamins and minerals. This recipe makes a lot, meaning it’s a fabulous dish to bring to BBQs this summer (or any party for that matter). You know you don’t want to be the one bringing the veggie tray yet again! It could even be served as a side dish or salad, which I have done on numerous occasions. Just pile it up on some chopped romaine lettuce and mix. You don’t even need a dressing because the Mexican Bean Dip is packed with so much flavor.
The perfect potluck dish for BBQs or parties. This Mexican Bean Dip is hearty and healthy and full of flavor. It's just as good as a salad as it is a dip with chips.
Prep Time : 15 mins
Total Time : 15 mins
Course: Appetizer, Dip, Side Dish, Snack
Cuisine: dairy free, egg free, gluten free, nut free, vegan
Servings: 8
Calories: 195 kcal
Ingredients
- 1 1/2 cups cooked kidney beans (or 1 15 oz can, rinsed and drained)
- 1 1/2 cups cooked black beans (or 1 15oz can, rinsed and drained)
- 1 1/2 cups cooked pinto beans (or 1 15ox can, rinsed and drained)
- 1 1/2 cups cooked corn (fresh, frozen, grilled - your choice)
- 1 sweet red bell pepper (seeded and diced)
- 1 jalapeño pepper (ribs and seeds removed, diced)
- 1/2 red onion (diced)
- 8 oz cherry tomatoes (halved or quartered)
- 1 avocado (diced)
- Juice of 2 limes (about 3-4 tbsp)
- 1/2 cup cilantro (chopped)
- 1 garlic clove (minced)
- 1 tsp smoked paprika
- 1 tsp cumin
- salt/pepper to taste (I use about 1 tsp salt and a dash of pepper)
- 2 tbsp grapeseed oil (or oil of choice) (optional - I usually leave this out)
Instructions
Full Recipes >> veggieinspired