Salsa Lime Bean Dip Recipes

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SALSA-LIME-BEAN DIP



Salsa-Lime-Bean Dip image

10-minute recipe! Lime juice adds a citrus tang to a Southwestern dip that blends refried beans and salsa.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 10

Number Of Ingredients 10

1 can (16 oz) Old El Paso™ refried beans
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sour cream
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 medium clove garlic, finely chopped
1/4 teaspoon salt
1/2 cup finely chopped seeded tomato
2 tablespoons chopped fresh cilantro
30 tortilla chips

Steps:

  • In medium bowl, stir together beans, salsa, 2 tablespoons of the sour cream, the lime juice, cumin, garlic and salt until well blended. Transfer mixture to shallow serving bowl.
  • Sprinkle tomato evenly over bean mixture. Top with dollops of remaining 2 tablespoons sour cream; sprinkle with cilantro. Serve with chips.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g, TransFat 0 g

LIMA BEAN DIP



Lima Bean Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

1 10-ounce box frozen lima beans
2 cloves garlic
1/4 cup loosely packed fresh parsley
Grated zest and juice of 1/2 lemon
1/4 cup extra-virgin olive oil
2 slices bacon, cooked and crumbled
Pita chips and/or vegetable sticks, for serving

Steps:

  • Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
  • Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
  • Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

FIESTA BEAN SALSA



Fiesta Bean Salsa image

This bean salsa is great for any occasion. It is quick and can be brought to a summer picnic without spoiling!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 32

Number Of Ingredients 14

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, drained and rinsed
1 cup corn kernels
3 roma (plum) tomatoes, seeded and chopped
½ green bell pepper, chopped
½ cup salsa
⅓ cup chopped fresh cilantro
¼ cup lime juice
1 jalapeno pepper, seeded and minced
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon onion powder

Steps:

  • Mix black beans, garbanzo beans, corn, tomatoes, bell pepper, salsa, cilantro, lime juice, jalapeno pepper, salt, garlic powder, black pepper, cumin, and onion powder together in a bowl.
  • Cover bowl with plastic wrap and refrigerate for 30 minutes.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 175.5 mg, Sugar 0.5 g

SALSA BEAN DIP



Salsa Bean Dip image

Here's an easy dip perfect for your nutrition-conscious guests. The pineapple in the salsa makes for a nice, smooth flavor profile. Beverly Smith from Ferndale, Washington serves this with low fat chips or fresh veggies.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-1/2 cups.

Number Of Ingredients 6

1/2 cup pineapple salsa
1 tablespoon lemon juice
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/4 cup minced fresh parsley
1/4 teaspoon pepper
Tortilla chips

Steps:

  • In a food processor, combine the salsa, lemon juice, beans, parsley and pepper; cover and process until smooth. Transfer to a serving dish. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

BIG GAME SALSA-BEAN DIP



Big Game Salsa-Bean Dip image

Give your pizza snacks an upgrade with this zesty salsa-bean dip. Combine refried beans, salsa, sour cream, lime juice and cumin, top with cilantro and serve with hot Totino's™ Pizza Rolls™ for an app that beats any halftime hunger.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 32

Number Of Ingredients 7

1 can (16 oz) Old El Paso™ refried beans
1/4 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup sour cream
1 tablespoon lime juice
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
32 Totino's™ Pizza Rolls™ frozen cheese or pepperoni pizza snacks, heated as directed on package

Steps:

  • In medium bowl, mix beans, salsa, sour cream, lime juice and cumin until well blended. Spoon into serving dish; sprinkle with cilantro.
  • Serve with hot pizza snacks.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g

SALSA BEAN DIP



Salsa Bean Dip image

Make and share this Salsa Bean Dip recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Low Cholesterol

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

3/4 cup salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder
1 teaspoon ground cumin
1/8 teaspoon salt

Steps:

  • Place the salsa in a sieve over a large bowl.
  • Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
  • Discard the liquid.
  • In the bowl, mash the beans slightly with a fork.
  • Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
  • Transfer to a serving bowl.

BLACK BEAN SPREAD / DIP WITH LIME AND CILANTRO



Black Bean Spread / Dip With Lime and Cilantro image

I make this frequently in the summertime. I make a fresh salsa in my food processor, give it a quick rinse and whip this up right after. The two dips are great together and make easy work for a bbq. I use this with everything from my Southwest Turkey Burgers (recipe posted) to a spread on tortillas with eggs in the morning. I just love that it's virtually fat-free but tastes great.

Provided by hepcat1

Categories     Spreads

Time 9m

Yield 10 serving(s)

Number Of Ingredients 7

3 garlic cloves, peeled
1/2 cup fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can black beans, undrained

Steps:

  • Place all ingredients in food processor and process until smooth.
  • Serve with tortilla chips or anything else you can think of!

Nutrition Facts : Calories 101.2, Fat 2.4, SaturatedFat 0.4, Sodium 117.5, Carbohydrate 15.1, Fiber 5.4, Sugar 0.1, Protein 5.5

SPICY BEAN SALSA



Spicy Bean Salsa image

Serve with tortilla chips. Very addicting!

Provided by Susan Navarrete

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 8h10m

Yield 12

Number Of Ingredients 9

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
½ cup chopped onion
½ cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
½ teaspoon garlic salt

Steps:

  • In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Nutrition Facts : Calories 155 calories, Carbohydrate 20.4 g, Fat 6.4 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 1 g, Sodium 948.9 mg, Sugar 4.1 g

THREE-BEAN SALSA



Three-Bean Salsa image

Here's an easy recipe for fabulous, chunky salsa. "It's fast, fresh, low in fat and high in fiber," shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 13

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Steps:

  • In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts : Calories 97 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 354mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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