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Bean and Salsa Tortilla Chip Dip Submitted by Janice MacLeod

Prep time: 15 minutes
Serving Size: ΒΌ cup
Servings per Recipe: 32
Bean and Salsa Tortilla Chip Dip

Ingredients

  • 1 can (~15 oz) black eyed peas, drained
  • 1 can (~15 oz) black beans, drained
  • 1 can (~15 oz) kidney beans, drained
  • 2 cups corn, fresh or frozen
  • 1 green and bell pepper, small diced
  • 1/4 cup minced cilantro
  • 3 scallions, sliced thin
  • 4 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • Juice and zest of 1 lime
  • Salt to taste

Directions

  1. Add all ingredients to a large bowl and toss to combine.
  2. Cover and refrigerate at least one hour, or up to 24 hours.
  3. Serve with tortilla chips or on the side with grilled meats and fish.

Nutrition Information, per serving:

  1. 44 calories
  2. 6 g carbohydrate
  3. 2 g fiber
  4. 2 g protein
  5. 2 g fat