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
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  • 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


  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.

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