Mexican Bean Dip – a delicious recipe with salt, green bell pepper, fresh cilantro, salsa, lime juice, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
In a food processor or blender, process all the ingredients for 45 seconds, or until fairly smooth.
2
Serve or cover and refrigerate for up to four days.
3
To give canned beans a clean taste, pour them into a colander and rinse with cool running water until all the bubbles have disappeared.
4
If salt was added to the beans during processing, rinsing will remove some of the sodium.
5
When buying canned beans, choose the no-salt-added variety if available.
6
(Per Serving)
7
Calories: 72
8
Total Fat: 0.0g
9
Saturated: 0.0g
10
Trans: 0.0g
11
Polyunsaturated: 0.0g
12
Monounsaturated: 0.0g
13
Cholesterol: 0mg
14
Sodium: 24mg
15
Carbohydrates: 14g
16
Fiber: 3g
17
Sugars: 3g
18
Protein: 4g
19
Dietary Exchanges
20
1 Starch
52
kcal
Calories
1
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 15-ounce can no-salt-added black beans, rinsed and drained, 1/2 cup chopped green bell pepper, 1/4 cup coarsely chopped fresh cilantro or parsley (optional), 2 tablespoons salsa (lowest sodium available), and more.
Yes, Mexican Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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