“A spicy bean salad that can also be used as a topping for tostitos.” - by HEATHERANNE23
Ingredients
Adjust Servings
Original recipe yields 8 serving
Directions
- Pour beans into a colander, and rinse under running water.
- In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
Nutrition
Amount Per Serving (8 total)
- Calories
- 238 cal
- 12%
- Fat
- 3.6 g
- 6%
- Carbs
- 42.7 g
- 14%
Based on a 2,000 calorie diet
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Reviews (34)
Rate This Recipe
"This is a great dip, but I had a few changes. First off, take away the veg. oil, there is no need for it. Remove the garbanzo beans. Replace with chili (spelling?) beans. Double the lime juice. S..." See morealsa increased to 12oz, and add a teaspoon of chives (or one shoot of freshly chopped scallion [green onion]). Add 2 (or 3) chopped, pickled jalapeños. Add a pinch of salt and a bit of ground black pepper. Much better! :D 4/5 for my recipe. I will be modifying again next time. Will update."
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