Black Bean Dip or Salad

This dip can be served cool, warm, or room temp; and can be used as a dip, salsa or a salad (side dish)

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:


Ingredients

  • 1 can(s) black beans drained
  • 1 can(s) Mexican Rotel drained
  • 1/2 cup(s) frozen whole kernel corn thawed
  • 1/2 cup(s) onion diced
  • 1 teaspoon(s) cumin
  • lime juice
  • jalapeno peppers diced
  • avocado diced

Preparation

  1. I usually use the Mexican Rotel but use what you like. (warning if you use the 'hot' - it's really hot!) I usually just throw in a couple hands-full of corn, until it looks right but you can use the small can of whole kernel corn, drained.
  2. Diced jalapenos and / or avocado is completely optional. If you like a little more spice, do a little more jalapenos. I think it's a pretty presentation with sliced avocado fanned on the top.
  3. Red onion is prettier also, but use what you have.
  4. Even with the Mexican Rotel, I still like to add just a splash of lime juice but if you don't have it, leave it out.
June 2013

This recipe is a personal recipe added by karen0920 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Black Bean Dip or Salad Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy