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Cilantro Bean Dip Recipe

This chunky fresh-tasting dip, shared by Wendy Prevost of Cody, Wyoming, gets a little kick from hot pepper sauce.
TOTAL TIME: Prep/Total Time: 10 min. YIELD:20 servings


  • 1 can (15-1/4 ounces) shoepeg corn, drained or 2 cups frozen shoepeg corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 large tomato, chopped
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh cilantro
  • 3/4 teaspoon hot pepper sauce
  • 1/2 teaspoon garlic powder
  • Tortilla chips


  • 1. In a bowl, combine the corn, beans, tomato, red pepper and onion. In a small bowl, combine the salad dressing, cilantro, hot pepper sauce and garlic powder. Pour over corn mixture and gently stir to coat. Serve with tortilla chips. Yield: 5 cups.

Nutritional Facts

1/4 cup: 46 calories, 0 fat (0 saturated fat), 0 cholesterol, 158mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1/2 starch.

Reviews for Cilantro Bean Dip

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Reviewed Jun. 5, 2010

"My family loves this salsa and I've shared the recipe many times already. We even like to use it in wraps or as a condiment for grilled fish or chicken."

Reviewed May. 24, 2010

"Loved this dip!"

Emily Lukk
Reviewed Dec. 26, 2008

"I sampled, and loved, a similar dish at a pool party several years ago, but the hostess chose not to share the recipe. Since finding and making this recipe, I have made it many times, and have always been asked for the recipe, which I have happily chosen to share. This dish is healthy (especially made with low-fat Italian dressing) and delicious, and is always a hit!


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