Spicy Vegetable Bean Dip

Prep: 20 minutes Chill: 1 hour



  • 2 tbsp red wine vinegar
  • 2 tsp Tabasco Sauce
  • 1/2 tsp bottled minced garlic
  • Several twists freshly ground pepper
  • 1 avocado, peeled and cubed
  • 15 ounce can pinto beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels, thawed
  • 3 (about 1/2 cup) green onions, chopped
  • fat-free tortilla chips


Mix red wine vinegar, Tabasco Sauce, garlic, and pepper together to make a sauce.

In a large bowl, mix avocado, beans, corn, and green onions together.

Pour sauce over beans and vegetables, mix well. Serve with chips.

Hint: You can also use other kinds of beans such as white beans, kidney beans and/or garbanzo beans. This dish needs to be served the same day it is made.