Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. Each serving: 2 tablespoons.
Recipes
Salsa Bean Dip
| Nutrition Information | |
| Calories: | 52 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 3mg |
| Carbohydrates: | 10g |
| Dietary Fiber: | 3.2g |
| Sugars: | 2g |
| Protein: | 3g |
| Vitamin A: | 520iu (10%) |
| Vitamin C: | 47mg (78%) |
| Calcium: | 29mg (2%) |
| Iron: | 1.3mg (7%) |
Try this bean dip when you want a zesty treat that is easy to make.
1 cup cooked or canned pinto beans, drained and rinsed
1 tomato, diced
1/2 cup green pepper, diced
1/4 cup green onion, sliced
1 mild green chili, diced
1/2 tsp garlic powder
2 Tbsp vinegar
1 Tbsp lemon or lime juice
2 Tbsp water
Place all ingredients in blender or food processor and blend until smooth. Chill until ready to serve. This dip goes well with fresh veggies, whole wheat pita triangles and baked tortilla chips.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!