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Cilantro Bean Dip Recipe

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This chunky fresh-tasting dip, shared by Wendy Prevost of Cody, Wyoming, gets a little kick from hot pepper sauce.

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Healthy

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20 Servings
Prep/Total Time: 10 min.

Ingredients

1 can (15-1/4 ounces) shoepeg corn, drained or 2 cups frozen shoepeg corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3/4 cup chopped sweet red pepper
1/2 cup chopped red onion
1/2 cup Italian salad dressing
1/4 cup minced fresh cilantro
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
Tortilla chips

Directions

In a bowl, combine the corn, beans, tomato, red pepper and onion. In a small bowl, combine the salad dressing, cilantro, hot pepper sauce and garlic powder. Pour over corn mixture and gently stir to coat. Serve with tortilla chips. Yield: 5 cups.

Nutritional Analysis: 1/4 cup dip (prepared with frozen corn and fat-free Italian dressing) equals 46 calories, trace fat (trace saturated fat), trace cholesterol, 158 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch.

Cilantro Bean Dip published in Taste of Home June/July 2002, p41

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