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Taco Bean Salsa Dip


Salsa is a traditional Mexican cuisine, and is paired with Tortilla chips and Nachos along with cheese dip. Taco Bean Salsa Dip is an interesting version of the traditional salsa and can be used for making homemade pizza and wraps, while you can always pair it with crispy snacks.

225 ml tomato puree
50 gm chopped jalapeno
1 teaspoon sugar
2 pinches salt
1 green chilli
1 teaspoon dry mango powder
1/2 teaspoon lemon juice
50 gm parboiled corn

For Garnishing:
1 stalk chopped coriander leaves

For The Main Dish:
75 gm finely chopped onion
100 gm chopped capsicum ( green pepper)
100 gm chopped yellow pepper
150 gm boiled,soaked overnight red kidney beans
100 gm chopped red peppers

Step 1
For making this yummy salsa dip recipe, soak a cup of kidney beans overnight and put that to boil. When the kidney beans are boiled, strain them through a sieve and keep that aside in a bowl.

Step 2
In an another pan, parboil the corns, and when done, strain them into a bowl. Then finely chop the onions, green chilli, jalapenos and all the bell peppers.

Step 3
In a large bowl, pour tomato puree and add the boiled kidney beans and corns along with all the chopped vegetables, mix them thoroughly. Squeeze some fresh lemon juice along with salt to taste in the mixture, and mix them again.

Step 4
Then combine all the ingredients together, and garnish with freshly chopped coriander.

Step 5
You dip is ready, store it in an airtight container for one hour in the refrigerator, serve it cold! Adding corn to the dip will make it more yummy and tasty.