Spicy bean & corn dip
Turn the storecupboard staples of tinned sweetcorn, kidney beans and mixed beans into something special
- Prep: 10 mins
No cook
- Serves 4
- Easy
Ingredients
- 395g can kidney beans in chilli sauce
- 400g can mixed beans, drained
- 326g can sweetcorn, drained
- small red onion, chopped
- 1 red chilli, deseeded and chopped
- small bunch coriander, chopped
- 350g vegetable sticks and tortilla chips, to serve
Method
-
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.
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