Easy Bean Salad Dip

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.2 g

View full nutritional breakdown of Easy Bean Salad Dip calories by ingredient


Introduction

It goes fast! Always a big hit wherever I take it. The original recipe calls for sugar but I use Splenda with minimal difference in taste. Shoepeg corn can be easily found in any grocery store, shelved with the canned vegetables. Nutritional information does not account for the draining of liquids which further
reduces the total calories and fat content. It goes fast! Always a big hit wherever I take it. The original recipe calls for sugar but I use Splenda with minimal difference in taste. Shoepeg corn can be easily found in any grocery store, shelved with the canned vegetables. Nutritional information does not account for the draining of liquids which further
reduces the total calories and fat content.
Number of Servings: 20

Ingredients

    1 15 oz can black beans
    1 can black-eyed peas
    1 8 oz can shoepeg corn
    3/4 cup olive oil (I've used less 1/2 c)
    3/4 cup splenda
    1/2 cup apple cider vinegar
    1 stalk diced celery
    1 med red onion, diced
    1/2 jar diced jalapeno's (more or less, depending on your "heat" preference)

Directions

Drain beans, peas, corn. Mix altogether. Marinate overnight, drain. Serve with baked pita or taco chips.

Number of Servings: 20

Recipe submitted by SparkPeople user DGRENIER125D.