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Seattle & King County
401 5th Ave., Suite 1300
Seattle, WA 98104

Phone: 206-296-4600
TTY Relay: 711

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Home » Healthy Eating » Cookbook » Black Bean and Corn Dip
Black Bean and Corn Dip
(makes 3 cups)
Ingredients: Nutrition Facts for Black Bean and Corn Dip (text version below directions)
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1 - 15 oz. can black beans, drained and rinsed or 2 cups black beans cooked at home
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2 cups cooked fresh, frozen or canned corn
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2 green onions, sliced
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1/2 cup plain nonfat yogurt
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1/2 teaspoon thyme
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1/2 teaspoon chili powder
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Black pepper to taste
Directions:
1. Place all ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth.
2. If the dip is too thick, stir in two tablespoons of yogurt.

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/4 cup (69 g)
Servings Per Recipe: 12
Amount per serving
Calories 68
Calories from fat 3
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 77 mg
Total Carbohydrates 13 g
Dietary Fiber 3 g
Sugars 0 g
Protein 4 g
Vitamin A 0%
Vitamin C 4%
Calcium 4%
Iron 4%

Updated: Friday, November 14, 2003 at 09:38 PM

All information is general in nature and is not intended to be used as a substitute for appropriate professional advice. For more information please call 206-296-4600 (voice) or 206-296-4631 (TTY Relay service). Mailing address: ATTN: Communications Team, Public Health - Seattle & King County, 401 5th Ave., Suite 1300, Seattle, WA 98104 or click here to email us.

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