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tex-mex veggie dip

lovestocook6 avatar
Recipe by
Sally Wilson
@lovestocook6
Winter Haven, FL

I like to serve this with Tostito's Scoops. I think this would also be good as a side dish or tossed with greens for a light salad.

yield 8 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For tex-mex veggie dip

  • 1 can
    black beans, drained and rinsed
  • 1
    tomato, chopped and seeded
  • 1
    cucumber, seeded and diced
  • 1
    yellow bell pepper, small- diced
  • 6
    radishes, minced
  • 1
    red onion, diced
  • 1
    jalepeno pepper, seeded and minced
  • 2 Tbsp
    cilantro, minced
  • 3 Tbsp
    red wine vinegar
  • 3 Tbsp
    olive oil
  • 1/2 tsp
    salt
  • 1/2 tsp
    cumin
  • 1/4 tsp
    black pepper

How To Make tex-mex veggie dip

  • 1
    Combine vinegar, olive oil, salt,cumin and pepper.Set aside
  • 2
    Combine all of the other ingredients in a large bowl.
  • 3
    Pour oil and vinegar mixture over the veggies and toss well to combine. Refrigerate for at least an hour before serving.
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