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Healthy

Low-Fat Bean Dip

Prep:

20 m

Cook:

20 m

Ready in:

40 m

Yum

This healthy bean dip is great for a party or picnic!

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Servings: 6

Extra virgin olive oil

1 tsp

Medium onion, diced

1

Garlic

3 cloves, chopped

Frozen corn

2 cups

Chopped tomatoes

1 32-oz can (drained, small chopped)

Chili powder

1 tbsp

Cumin

2 tsps

Coriander

1 tsp

Brown sugar

1 tbsp

Salt

1 to 3 tsps (to taste)

Cooked beans

6 cups, any kind

In a saucepan, preheat oil over medium heat. Add diced onions, cook stirring often until they are soft and start to turn golden.
Stir in garlic, cook until you smell its aroma.
Add frozen corn, tomatoes, cook till the corn is well heated through and the excess tomato liquid has evaporated. Add chili, cumin, coriander, and sugar, season with 1 tsp of salt, stir well.
Add beans into the saucepan. Use your spoon to press the beans into the bottom and sides of the pan. Cook stirring and smashing until you achieve the desired texture. Taste and adjust the salt and other spices, if necessary. Serve with crunchy vegetables, toast, tortilla or pita chips.

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