Description
A flavorful and refreshing dip made with a mix of beans, corn, and fresh vegetables, perfect for parties or as a topping.
Ingredients
- 2 cans whole kernel corn, drained
- 1 can Rotel (diced tomatoes and green chilies)
- 1 cup diced bell pepper (red or yellow)
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, corn, cherry tomatoes, bell pepper, red onion, cilantro, and jalapeño (if using).
- In a separate small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, salt, and pepper.
- Pour the dressing over the bean and vegetable mixture and gently toss until everything is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature with tortilla chips or as a topping for tacos or salads.
Notes
- For added creaminess, mix in 1/2 avocado, diced just before serving.
- Substitute black beans with pinto beans or chickpeas for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg