Can't Stop Eating Bean Dip

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Can't Stop Eating Bean Dip

2 (15 oz) cans black beans, rinsed and drained

1 (15.5 oz) can whole kernel corn, drained

1/2 cup finely chopped red onion

1/2 cup coarsely chopped green bell pepper

1/4 cup fresh cilantro, finely chopped

1 medium tomato, coarsely chopped

1-1/2 tsps ground cumin

1/2 tsp salt

1 to 2 cloves garlic, chopped

6 tbsps vegetable oil

6 tbsps lime juice

Combine beans, corn, onion, bell pepper, cilantro, tomato, cumin,

salt, garlic, oil and lime juice in a large container. Cover and

refrigerate overnight. If that's not possible, don't worry; it's

still very good if made on the same day.

Per (1/4 cup):97 Calories;5g Fat;0mg Chol;2g Protein;10g Carbs;3g

Fiber;232mg Sodium

Note: To cut the fat in this recipe, instead of 6 tbsps of oil

use 2 tbsps oil, 2 tbsps white wine and 2 tbsps water.