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Spicy bean & corn dip

Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special

  • Prep: 10 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 128
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 7
  • Protein 8
  • Fat 1
  • Fibre 8
  • Salt 2.4

Nutrition per serving

  • Calories 128
  • Carbohydrates 19
  • Saturated Fat 0
  • Sugar 7
  • Protein 8
  • Fat 1
  • Fibre 8
  • Salt 2.4

Ingredients

  • 395g can kidney beans in chilli sauce
  • 400g can mixed beans, drained
  • 326g can sweetcorn, drained
  • small red onion, chopped
  • 1 red chilli, deseeded and chopped
  • small bunch coriander, chopped
  • 350g vegetable sticks and tortilla chips, to serve

Method

  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.

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