Spicy bean & corn dip
Serves 4
Easy
Prep:
No cook
Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special
Skip to ingredients
Showing items 1 to 3 of 6
- 395g can kidney beanin chilli sauce
- 400g can mixed beandrained
- 326g can sweetcorndrained
- small red onionchopped
- 1 red chillideseeded and chopped
- small bunch corianderchopped
- 350g vegetable sticks and tortilla chipto serve
Nutrition: per serving
- kcal128
- fat1glow
- saturates0g
- carbs19g
- sugars7g
- fibre8g
- protein8g
- salt2.4g
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.
