Black Bean Dip

If you are looking for a healthy, delicious offering to bring to your Memorial Day BBQ, this is the perfect recipe. My husband asks for it all the time and while it’s originally designed as an appetizer, the leftovers work great as a side dish for lunches, too. 

It’s super-healthy, colorful and makes plenty for a large crowd. And the best part — it’s so easy, you just dump a bunch of cans together and go! Happy Memorial Day!

Black Bean Dip

  • 1 can of black beans
  • 1 can of black-eyed peas
  • 2 cans shoepeg corn (the shoepeg part is important)
  • 1 can diced tomatoes
  • 1 can Rotel
  • 2 tbsp finely chopped red onion
  • as much chopped cilantro as you like ( I use about 2 tbsp)
  • 1 tbsp cumin
  • 5 tbsp lime juice
  • 5 tbsp vegetable oil

In a strainer over the sink, drain the corn, beans and peas, rinsing well to remove any of the canning residue and sodium.  Dump into a large mixing bowl.  Stir in the tomatoes, Rotel, onion, cilantro, cumin and mix well.

Then, stir in the lime juice and vegetable oil, mixing well.  This is best when covered with plastic wrap and chilled overnight; however, you can serve immediately.  But only with Tostitos and a cold Corona.  🙂

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