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Servings: 6
Ingredients
- 1 vine-ripened tomato, seeded and chopped
- 1/2 cup crumbled Cotija cheese (could use feta or even shredded Monterey Jack)
- For the Black Bean Dip:
- 1-15oz can seasoned black beans, drained (OR 1 can black beans, drained and rinsed)
- 1/4 cup chopped onion or shallot
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 2 Tablespoons chopped cilantro
- juice of 1/2 lime
- 1/4 teaspoon cumin
- salt and pepper
- For the Sweet Corn Guacamole:
- 2 ripe avocados
- juice of 1/2 lime
- 1 garlic clove, microplaned or minced
- salt and pepper
- 3/4 cup frozen sweet corn, thawed (I like Bird’s Eye brand frozen sweet corn when out of season)
- 2 Tablespoons chopped cilantro
View Full Recipe at Iowa Girl Eats
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 6 servings | |
| Calories 335 | |
| Calories from Fat 70 | 21% |
| Total Fat 7.83g | 10% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 1335mg | 38% |
| Total Carbs 53.17g | 14% |
| Dietary Fiber 14.4g | 48% |
| Sugars 2.66g | 2% |
| Protein 16.92g | 27% |
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