Recipe by Ingrid
"This black bean dip is great served with corn or flour tortilla chips."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
black beans, rinsed and drained
fresh corn kernels
mild picante sauce
shredded Monterey Jack cheese
chopped fresh cilantro
fresh lime juice
Easy to prepare and a nice taste. I used 1 Cup of med. salsa instead of the picante sauce and tomatoes. I also used cheese with jalapenos for more kick!
I used to make this dip a long time ago and lost the recipe. THANK GOD Ingrid submitted it here! I do one thing different which is very good as well. I do not cook the ingredients. I add everything in a bowl and let it sit overnight (much better the next day). I also do not add the picante sauce when I do it this way. TRUST ME this is a winner! I brought it to a Holiday party and it was the first thing gone and everyone asked me for the recipe. I will have to try it Ingrids way of cooking the ingredients but I am so happy with the way I make it by keeping everything fresh. It's delicious!
This is so good! I've made it several times with a few variations. I used homemade beans; either black beans or black-eyed peas or a combination of each. I used raw purple onion and chunky salsa in place of the picante sauce. Rather than the cumin & chili powder, I used homemade taco seasoning mix - also from this website. We've tried it with and without cheese, warm and cold. It is wonderful any way it is served.
I made these changes but these are my personal preference.
I added 1/4 teaspoon salt (only because the tortilla chips i used have salt on them, otherwise add more salt) and 1/2 teaspoon ground black pepper
I used a little over half a cup pace picante medium salsa.
I also mashed the beans more than half-way through because thats how i like them.
I followed the recipe exactly how written other than the changes above.
Also, do not add the lime juice, cheese and cilantro until ready to serve. Very important.
I will keep this recipe
This is so good. I used Southwestern Black Beans and Hot Pepper Cheese. It was so good that it was hard to put away but I had to, this recipe makes so much.
This is the best bean dip recipe I have found. Best if served and eaten while still warm.
Wow - this is yummy! I used no oil and added a little extra reduced fat Mexican cheese, and extra cilantro and lime juice. As a result, mine was probably a little runnier (and also, my can of black beans had more water than beans! I was thinking of adding more beans, since once I drained the liquid, there was less than 1/2 the can of actual beans, but didn't). This dip is refreshing and very flavorful! Oh, funny - now that I went back to read the recipe, I didn't follow directions at all - ha. I didn't cook anything - just blended all the raw ingredients together, and it was still good! I'll try following directions the next time to see if it's even better. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Tex Mex Black Bean Dip
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 15
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A lively corn, avocado, and bean relish great with chips or as a side dish.
This Mexican favorite can be made easily for a quick weeknight dinner.
Black beans, cream cheese, & green chiles give basic burrito’s a tasty makeover.