The perfect snack because it's not super high in fat or calories and it’s super colorful. And full of fiber. And good for you.
Prep Time5 minutesminutes
Cook Time0 minutesminutes
Servings - 25servings
Ingredients
15ozcan kidney beans, rinsed and drained
15ozcan black beans, rinsed and drained
15ozcan of chili beans, undrained
14.5ozcan of diced tomatoes with chiles
12ozcan of white shoepeg corn, drained
4bell peppers (1 green, 1 yellow, 1 orange, and 1 red), seeded and chopped
1smallyellow or white onion, diced
4green onions, chopped
2tspgarlic, minced
1tbsplime juice
1tbspchili powder or Mrs. Dash Southwest Chipotle Seasoning Blend
Salt, to taste
Instructions
Rinse and drain the kidney beans and black beans to get rid of some of the sodium in this recipe as well as to keep the dip from being too soupy. Drain the corn as well, but keep the liquid for the chili beans and diced tomatoes.
Combine all ingredients in a large mixing bowl.
Serve immediately. Refrigerate any leftovers in an airtight container. Leftovers will last up to 5 days in the fridge.
We like to serve this with chips at parties as well as on top of tacos, burritos, and all Mexican foods.