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    You are in: Home / Recipes / Salsa Corn Bean Dip Recipe
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    Salsa Corn Bean Dip

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    JiveJeanne's Note:

    I made this up when looking for a filling recipe to serve with tortilla chips and scoops, and have to make double batches every time because everyone practically inhales it! I make it year-round, it's good for picnics and any group gathering.

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    My Private Note



    Units: US | Metric


    1. 1
      Drain the corn and black beans, rinse and drain off all excess water. Mix all three ingredients thoroughly. Refrigerate until ready to use. Allow at least 3 hours for the flavors to blend, preferably making this one day ahead.
    2. 2
      Note: For a spicier mix, use one jar medium salsa and one jar hot salsa.
    3. 3
      Serve with tortilla chips.
    4. 4
      "Cooking" time is just the time it takes for the flavors to blend.

    Ratings & Reviews:

    • on November 08, 2008


      Since I host several groups each month, I'm always willing to try new dips & spreads, &, like this one, I do fine those I'm happy to add to my finger food counter! This is A VERY NICE TASTING, EASY-TO-MAKE DIP! I did use the medium salsa (MY personal preference) & I also made half the batch as indicated & the other half topped with a bit of shredded colby jack cheese! Both were depleted at about the same rate, so . . . Thanks for a very nice recipe! [Tagged, made & reviewed in All New Zaar Cookbooks Tag]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Salsa Corn Bean Dip

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 175.7
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 736.3 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 8.9 g
    Sugars 4.3 g
    Protein 9.4 g

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