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Salsa Bean Dip

Found 10 recipes

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Salsa Pizza with Black Bean Crust

2/3 cup water 1 tablespoon honey 1 each egg 1/4 cup vegetable oil 1 cup refried beans 2 teaspoons chili powder 1 1/2 teaspoons salt 3 cups flour, all-purpose[...]

Source: recipeland.com
Salsa and Three Bean Salad

dressing 1 cup salsa thick and chuncky 1/3 cup lime juice about 2 limes 1/3 cup vegetable oil 1 teaspoon chili powder salad 1 can kidney beans, canned light[...]

Source: recipeland.com

Salsa Bean Dip

1 (16 ounce) can refried beans 1/2 cup thick & chunky salsa 1/2 cup shredded cheddar cheese 1 Heat beans salsa and cheese over med. 2 hi heat for 3 to 4[...]

Source: food.com
Salsa Corn Bean Dip

1 (16 ounce) jar salsa (medium to hot, your preference) 1 (15 ounce) can whole kernel corn , rinsed and drained 1 (15 ounce) can black beans , rinsed and[...]

Source: food.com
Salsa Two Bean

3 large tomatoes 1 (32 ounce) bottle tomato juice 1 (6 ounce) can tomato paste 1 (15 ounce) can black beans 1 (15 7/8 ounce) can black-eyed peas 1 medium[...]

Source: food.com
Salsa Bean Soup

1 teaspoon vegetable oil 1 tablespoon garlic , minced 2 cups water 1/2 teaspoon dried chipotle powder 3 (15 ounce) cans black beans , rinsed and drained 8[...]

Source: food.com
Salsa and Black Bean Dip

2/3 cup thick & chunky salsa 1/2 teaspoon chili powder 1 can whole kernel corn , drained 1 can black beans , rinsed and drained 1/2 teaspoon cumin 1 Mix all[...]

Source: food.com
Salsa Bean Dip

3/4 cup salsa 1 (19 ounce) can cannellini beans , rinsed and drained 1 teaspoon lemon juice 1 teaspoon dark brown chili powder 1 teaspoon ground cumin 1/8[...]

Source: food.com
Salsa Bean Dip

4 green onions , cut into 1 1/2 inch pieces 2 garlic cloves 1/2 teaspoon ground cumin 1/2 teaspoon salt 31 ounces cannellini beans (rinsed and drained) 1/4[...]

Source: food.com
Salsa - Fire Roasted - Corn & Black Bean[...]

1 (14 1/2 ounce) can hunts fire roasted diced tomatoes (with or without garlic) 1/2 diced serrano pepper, without seeds 1/4 red onion 1 tablespoon of chopped[...]

Source: food.com

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