tijuana taxi bean dip

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Here’s what I whipped up for our lunch today. Delicious, spicy and satisfying. Serve with your favorite tortilla chips! The great northern beans naturally mash up during the mixing process, lending a smooth texture that combines well with the other ingredients and makes this dip yummy and interesting. I use all low-sodium options for my dip.

1 (15 oz.) can organic black beans, well-drained and rinsed

1 (15 oz.) can organic great northern beans, well-drained and rinsed

1 can organic sweet corn, well-drained

2 large carrots, peeled and chopped fine

2 celery sticks + green tops, chopped fine

4 green onions + tops, chopped

2 Roma tomatoes, seeded and chopped

2/3 cup cold, cooked rice (I used brown)

juice of one large lime or lemon

1/3 cup extra virgin olive oil

2 Tablespoons Sriracha hot sauce

splash of white wine vinegar

1 Tablespoon cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon chili powder (mild)

1/2 teaspoon chipotle powder

a pinch of cinnamon

sea salt to taste

Combine all ingredients in a large mixing bowl until everything is mixed well. Cover and chill for 2 hours prior to serving. Plate and top with a little sour cream, queso fresco, feta cheese or greek yogurt. Garnish with cilantro sprigs. Serve with tortilla chips as an appetizer or alongside any of your favorite Mexican dishes.



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