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Southwest Bean Dip

A healthy, easy replacement for refried bean dip for when you’ve got the munchies or you’re having friends over to watch the game.

Makes 10 servings
Serving Size 3/4 cup


  • 1 medium bell pepper
  • 1 small red onion
  • (15 1/2 oz) cans beans or black-eyed peas
  • 1 (15 1/4 oz) can corn kernels, no salt added
  • 3 tablespoons vinegar
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 cup fresh cilantro leaves


  1. Dice bell pepper and onion.
  2. If using cilantro, rinse and chop cilantro leaves.
  3. In a colander, drain and rinse beans or peas and corn.
  4. In a large bowl, combine all ingredients. Mix well.
  5. Serve as a side, over lettuce leaves, or as a dip.

Nutrition Facts: Calories 90, Fat 4.5g, Saturated fat 0.5 g, Carbs 13g, Fiber 3g, Sugar 0g, Sodium 35mg, Protein 2g

Recipe adapted from Cooking Matters

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