Recipe by Ingrid
"This black bean dip is great served with corn or flour tortilla chips."
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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.
This was AMAZING. It also made a fabulous enchilada filling. I adjusted the recipe a little. I had a giant 32oz can of beans, so I used that, an entire can of corn, and a jar of spicy organic black bean and corn salsa. I had some chipotle chili powder and that added a nice smoky flavor. I used one of those bags of 'Mexican Blend' cheeses and I added extra cheese, but it was delicious without the cheese. It also makes a really filling meal served over rice and it makes great quesadillas.
* 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
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