Spicy bean & corn dip
- Good Food team
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Serves 4
Easy
Prep: 10 mins
No cook
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Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
395g can kidney bean
in chilli sauce
-
400g can mixed bean
drained
-
326g can sweetcorn
drained
-
small red onion
chopped
-
1 red chilli
deseeded and chopped
-
small bunch coriander
chopped
-
350g vegetable sticks and tortilla chip
to serve
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Nutrition: per serving
-
kcal128
-
fat1g
low
-
saturates0g
-
carbs19g
-
sugars7g
-
fibre8g
-
protein8g
-
salt2.4g
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Method
-
step 1
In a food processor, whizz threequarters of the kidney beans and half the mixed beans until smooth. Tip into a bowl and add the remaining ingredients with some seasoning. Serve with crunchy vegetable sticks and tortilla chips for dipping.
Recipe from Good Food magazine, June 2012
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