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Black Bean Dip with Corn and Basil

Makes 6 1/4-cup servings
Time 15 min
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.

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.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.