For Nutrition Month, our staff dietitian is sharing one of her favorite recipes that is as good for you as it is good to eat!
This Southwest Bean Dip is packed with nutrients, easy to make, and best of all super delicious! Serve it as a dip, a side, or over a salad. You can’t go wrong.
Southwest Bean Dip
1 (15.5 oz) can black beans, low sodium
1 (15.5 oz) can black-eyed peas
1 (15 oz) can can corn kernels, no salt added
1 1/2 cup red onion
1 cup bell pepper
3 Tbs vinegar
1 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
1/4 cup fresh cilantro leaves
1. In a colander, drain and rinse beans, peas, and corn.
2. Dice bell pepper and onion.
3. Rinse and chop cilantro.
4. In a large bowl combine all ingredients and mix well.
5. Serve as a dip, a side, or over a salad.