To prep, thaw and drain corn and rinse and drain black beans.
Dice green onions, cilantro, peppers and tomatoes. Add into a large bowl. Add the beans and corn into the large bowl and mix together.
Make the dressing by adding all ingredients into a small bowl. Pour dressing ovee the vegetable mixture while stirring the dressing so the ingredients don’t fall to the bottom. Mix together and add more salt and pepper to taste.
Let the dip sit in the fridge for at least 3 hours and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (802g)|
|Recipe Makes: 1|
|Calories from Fat: 22 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.4g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 1241.1mg||43 %|
|Potassium 1670mg||44 %|
|Total Carbohydrate 415.7g||122 %|
|Dietary Fiber 39.5g||158 %|
|Sugars, other 376.2g|
|Protein 40.4g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1802
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