Starter
Three Bean Salad Dip
15 minServes 6Nutri-Score A€
A
15 min
15 minThree Bean Salad Dip
recipe by
Heather | Life in My Fun Era ❌
@heatherrae137
1 recipe
1 import
0 cooked
what you need
Ingredients
pinto beans (canned, drained and rinsed)Pantry400 g- cannellini beans (canned, drained and rinsed)Pantry400 g
- black beans (canned, drained and rinsed)Pantry400 g
corn (canned, drained)Pantry285 g
pico de gallo (drained)Fresh240 ml
lime (juiced)Produce1 piece
ground cumin (ground)Spices2 g
Tajín chili seasoningSpices2 g
avocado (diced, optional)Produce1 piece
tortilla chips (for serving)Grains200 g
per serving
Nutrition
226kcal
- Carbs
- 35 g
- Proteins
- 10 g
- Fat
- 5 g
what you’ll use
Tools
Colander
Mixing bowl
step by step
Method
- Step 1
Rinse the beans
- Pour the pinto beans, cannellini beans and black beans into a colander.
- Rinse them well under cold running water and drain thoroughly.
- Step 2
Drain the corn and pico de gallo
- Drain the corn.
- Drain the pico de gallo so the dip doesn't get watery.
- Step 3
Combine everything in a bowl
- Transfer the rinsed beans, corn and pico de gallo to a large mixing bowl.
- Add the lime juice, cumin and Tajín chili seasoning.
- Add the diced avocado if using.
- Step 4
Stir and serve
- Give everything a good stir until evenly mixed.
- Serve as a side dish or scoop it up with tortilla chips.