NDSU Extension - Morton County


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Southwest Bean Dip


½ c. olive oilSouthwest Bean Dip
1/3 c. white wine vinegar
1 tsp. chili powder
1 lb. Roma tomatoes, diced
1 (15-oz.) can black-eyed peas*
1 (15-oz.) can black beans*
2 c. frozen corn
1 red onion, diced
½ c. green bell pepper, diced
½ c. red bell pepper, diced
1 c. cilantro, chopped
2 Tbsp. sugar


Drain and rinse beans. Set aside. In a large bowl, whisk together the olive oil, sugar, white wine vinegar and chili powder. Add tomatoes, black-eyed peas, beans, corn, red onion and bell peppers. Stir to combine. Stir in cilantro. Cover and chill at least one hour or overnight to blend flavors. Serve chilled or at room temperature

Makes 16 servings. Each serving has 140 calories, 8 g fat, 4 g protein, 16 g carbohydrate, 4 g fiber and 50 mg sodium.

This healthy recipe comes from the NDSU Extension Service.


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