Recipe
Appetizer
Cilantro Black Bean Dip
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15 oz) can HealthMarket black beans, drained, rinsed | ||
| 1 tsp. canola oil | ||
| ½ c. chopped organic onion | ||
| 2 clove(s) garlic, minced | ||
| ½ c. Cascadian Farm frozen corn | ||
| 1 (16 oz) jar Seeds of Change garlic & cilantro salsa | ||
| 1 jalapeno pepper, seeded, diced | ||
| ½ c. Organic Valley shredded Monterey Jack reduced-fat cheese | ||
| 1 tbsp. fresh lime juice | ||
| hot sauce, optional | ||
| Garden of Eatin' tortilla chips, optional |
Directions
- In a medium bowl, partially mash beans. Beans should remain a little chunky.
- In a medium pan, heat oil over medium heat. Stir in onion and garlic. Sauté for 4 minutes.
- Add corn, salsa and pepper to onion mixture. Stir well. Cook for 5 minutes or until thickened.
- Remove pan from heat. Stir in cheese and lime juice. If desired, stir in hot sauce for extra spice. Serve with tortilla chips, if desired.
Nutrition facts
Servings
45 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 5mg
- Sodium: 280mg
- Total Carbohydrates: 7g
- Protein: 2g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 10%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee HealthMarket.