Yields about 18 servings
A class favorite, this popular dip is made with common pantry ingredients. A 1/2 cup serving is only 90 calories!
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can corn, drained
1 (15-ounce) can crushed tomatoes
1 (4-ounce) can chopped green chilies, drained
¼ cup finely chopped onion
3 limes, juiced (optional)
1 tablespoon oil
Salt and pepper to taste
Sharp knife,Cutting board,Measuring spoons,Measuring cups, Large bowl, Mixing spoon
1. Mix kidney beans, black beans, corn, tomatoes, chilies, and onion in a large bowl.
2. Add lime juice, oil, salt, and pepper; toss gently to combine.
3. Serve by itself or with tortilla chips
More About Corn
How to Select
Choose ears with green husks, fresh silks and tight kernels.
How to Store
Refrigerate corn with husks on and use within 1-2 days.
How to Prepare
Boil corn for about 7-10 minutes until tender and eat right off the cob! You can also use it fresh, cut off the cob, in many types of salads.