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Fiesta Bean Dip

Bring this to any party/weekend getaway and we promise you'll be invited back. 
Course Snack
Cuisine Mexican, Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 cups cooked black beans
  • 1 cup no-salt added corn kernels frozen corn is better than canned due to whack BPA can linings
  • 1 red bell pepper, finely chopped
  • 1/4 cup cilantro, finely chopped (this is about one small bunch)
  • 1 packet Good Seasons Italian dressing mix prepared as directed

Instructions

  • Prepare Good Seasons dressing according to package directions and set aside. 
  • In a large mixing bowl, mix beans, corn, bell pepper, and cilantro. 
  • Drizzle in the salad dressing, stirring until well mixed. 
  • Pop in the fridge for 30 minutes to an hour to really let those flavors marinate. (If you're in a big rush, skipping this step is more than fine.)
    That's all, y'all! 

Notes

Listen, we aren't all over here shucking fresh corn for this recipe. But when it comes to using veggies that are frozen vs. canned, frozen is best. (Cans have that whack BPA lining, plus more of the nutrients are preserved in the freezing process.) Just do your best-the most important thing is to ENJOY what you're eating.