Ugly Bean Dip

I want to share a recipe that my best friend shared with me. I have been sharing it with people for the last few years and get requests for the recipe every time I make it. So here it is! It makes a large portion and is quite a bit of work, but it is so delicious and good for you!

Thanks Nikki for the picture of this glorious mess.

Estimated Nutrition Facts: Serving Size 1/4 Cup
70 calories                         2 grams protein
12 grams Carbs                 2.55 grams fiber
1.4 grams fat                     280 mg sodium

This is made in two parts. I used to make the "dressing" the night before to chill over night then make the rest the next day. HOWEVER, lately I have started making the dressing and tossing it in the fridge to chill while I prepare the veggies and beans. This works just as well.

The Dressing
1 cup Hidden Valley Ranch dressing (reduced fat or fat free)
½ cup creamy Italian dressing (fat free)
1 tsp chili powder
1 tsp pepper
1 ½ tsp Tabasco
1 tsp garlic powder
4 tsp fresh cilantro (chopped)

The Ugly Stuff
1 cup green pepper (chopped) [About 1 1/2 peppers]
1 cup red onion (chopped)
2 jalapenos, diced (Best if seeds are removed)
2 cans black beans (rinsed and drained)
2 cans shoe peg corn (drained)
2 plum or roma tomatoes, (diced & remove seeds)


If you have a food processor, your time will be cut in half for this part. Ours bit the dust so I chop it all by hand now. It's grand fun. Watch out for those peppers!
I will not lie. The final product doesn't exactly look delicious, but it is fantastic! 


Thanks to Manda for sharing this with me and Nikki for letting me yoink her picture.