Salsa Bean and Corn Dip (Makes 4 servings) 

quinoa stuffed avocado

Ingredients  

  • 1 (15 ounce) can black beans, drained and rinsed  

  • 1 (16 ounce) can whole kernel corn, drained and rinsed 

  •  1-2 cups chunky salsa  

  • Juice from 1/2 lime or about 1/3 cup lime juice  

  • Optional: Chili powder (1 teaspoon to 1 Tablespoon), Fresh cilantro (about ½ cup), chopped 

Directions 

  1. Stir together. Refrigerate (flavor improves if it can sit for several hours).  

  1. Serve hot or cold with baked tortilla chips, in a tortilla (with cheese, as a meal) or use to top your favorite Mexican dishes.  

Nutrition information per serving 

92 calories, 4g fat, 3g protein