A healthy, easy replacement for refried bean dip for when you’ve got the munchies or you’re having friends over to watch the game.
Makes 10 servings
Serving Size 3/4 cup
INGREDIENTS
- 1 medium bell pepper
- 1 small red onion
- (15 1/2 oz) cans beans or black-eyed peas
- 1 (15 1/4 oz) can corn kernels, no salt added
- 3 tablespoons vinegar
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 cup fresh cilantro leaves
DIRECTIONS
- Dice bell pepper and onion.
- If using cilantro, rinse and chop cilantro leaves.
- In a colander, drain and rinse beans or peas and corn.
- In a large bowl, combine all ingredients. Mix well.
- Serve as a side, over lettuce leaves, or as a dip.
Nutrition Facts: Calories 90, Fat 4.5g, Saturated fat 0.5 g, Carbs 13g, Fiber 3g, Sugar 0g, Sodium 35mg, Protein 2g
Recipe adapted from Cooking Matters