Corny Bean Dip via Kath Eats Real Food
This dip is very versatile. It can be used as a salsa with tortilla chips or as a topper for salads. Even cook it into rice!
Ingredients (Makes ~3 cups)
- 1/2 can corn, drained
- 1 can black beans, drained
- 1 big tomato, chopped
- 1 jalapeno, de-seeded and chopped
- 1 tsp southwestern seasoning or a blend of cumin, cayenne and chili powder in equal parts
- Squeeze of half a lime
- 1/8 tsp kosher salt, or to taste
Instructions
- Mix first 4 ingredients into bowl, toss together.
- Toss with dressing.
- Chill for maximum flavor.
- Serve with chips, in tacos, on salads etc.
Approx 150 calories per cup.
