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

Nutrition per serving

  • kcal 128
  • fat 1g
  • saturates 0g
  • carbs 19g
  • sugars 7g
  • fibre 8g
  • protein 8g
  • salt 2.4g


  • 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


  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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