This Four Bean Salsa Dip is a simple make-ahead appetizer with nutritious ingredients. Yet it’s still so delicious that it will surely be a crowd-pleaser!
We celebrated Easter at my parent’s house this year and I brought a few things for dinner.
This four bean salsa dip was actually a recipe my mom had given me from a friend over a year ago.
Since it was filled with beans and fresh herbs she thought I would enjoy it. Which of course she was right! I finally got around to making it and thought Easter was the perfect occasion to bring it to.
Just a heads up, this appetizer makes a TON! So it’s great if you’re bringing it to a large gathering. If not, cut the recipe in half if it’s on the smaller side.
Since I thought not many people in my family would enjoy beans I decided to combine all the beans, onions and peppers and put half it aside. I put half of the beans and veggies to use in my bean burrito recipe the following day.
Well to my surprise, this recipe was a HUGE hit.
And not only is it a great appetizer, but it’s also a fantastic way to enjoy some extra fiber. You can eat it as a snack or even as a side dish paired with a Mexican-inspired dish like my Slow Cooker Shredded Mexican Chicken or Mini Mexican Meatloaves.
You will notice this recipe calls for artificial sweetener and sugar.
If you’re not a fan of artificial sweeteners feel free to substitute it with granulated sugar. I would suggest reducing the amount a bit to still keep the calories in check.
I hope you enjoy it as much as my family did!
Four Bean Salsa
Ingredients
- 1 cup apple cider vinegar
- 3/4 cup Splenda
- 1/4 sugar
- 1 15.5 oz can black beans
- 1 15.5 oz can pinto beans
- 1 15.5 oz can light kidney beans
- 1 15.5 oz can navy beans
- 1 15 oz can corn
- 3 peppers red, yellow and orange, finely chopped
- 1 medium red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 tablespoon red pepper flakes
Instructions
- Add apple cider vinegar and sugar to a small sauce pan.
- Bring to a boil for 5 minutes. Remove from heat and cool.
- Drain and rinse all beans.
- Combine beans with corn, peppers, onion, cilantro and red pepper flakes.
- Pour apple cider/sugar mix over bean mixture.
- Refrigerate for at least 2 hours or overnight.
- Serve with tortilla chips.
This Four Bean Salsa Dip post first appeared on Chocolate Slopes.
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