Southwestern Dip

Here is a great dip for tortilla chips this summer!

2 T olive oil
1 lime, juiced
1/4 t salt
pinch pepper
1/4 t ground cumin
1/4 t chili powder
1 c frozen corn, thawed
15 1/2 oz black beans
1 tomato, finely chopped
2 T red onion, finely chopped
1/4 c fresh cilantro, chopped 

In bowl, whisk together olive oil, lime juice, salt, pepper, cumin and chili powder.  Pour in corn, beans, tomato, onion.  Toss together.  Serve with tortilla chips.

This dip is a great one to make the day before.  It gives the flavors a chance to fuse together.

1 Comment

Add Yours
  1. 1
    Mom K

    Really good with chips, but I found myself eating it as a salad at times. And, bonus, add it to your diabetic recipes, or Dr. Oz's 7-Day Diet. I may even top rice with it. So good – So many ways!
    Thanks for sharing this recipe.

Comments are closed.