Black Bean Dip with Corn and Basil

Black Bean Dip with Corn and Basil

Rated:
Recipe Rating: 3.70015
Makes 6 1/4-cup servings
Cumin, corn and basil add flavor to this low fat, high fiber dip. Serve with corn chips or rolled up in hot corn tortillas.
Ingredients: 
  • 1 cup frozen corn kernels
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 cup cooked black beans, drained
  • 2 tablespoons salsa
  • 1 tablespoon lime juice
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons sliced fresh basil leaves, packed
  • 1/4 cup diced red pepper for garnish
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Method: 
Heat olive oil in a medium skillet over medium heat. Cook the corn, stirring often, until it is lightly browned, about 5 minutes. Remove from heat and set aside.

Purée black beans in a food processor along with salsa, 2 tablespoons water, lime juice, hot sauce and cumin. Add more water as needed until it reaches the desired consistency. Add salt. Transfer to a bowl and stir in corn and basil. Garnish with red pepper.
Nutritional Info: 
Per Serving: 100 calories (10 from fat), 1.5g total fat, 480mg sodium, 19g carbohydrates, (5 g dietary fiber, 2g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.