Black Bean and Corn Salsa

 

This is a great tailgating dip – makes a very large batch so 1/2 the recipe if you don’t need a lot.

 

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  • 2 cans corn, drained,
  • 2 cans black beans, rinsed and drained
  • 2 cans Mexican (Lime & Cilantro) Rotel
  • 1 cup Fat Free Italian Dressing
  • 2 Tablespoons lemon juice
  • 2 tsp chili powder

Directions

1. Mix all ingredients together well.

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2. Refrigerate for at least 1 hour. Serve with tortilla chips. Enjoy!

I ate the leftovers of this in burrito form, in a whole wheat tortilla with some low fat cheese.

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One Response to Black Bean and Corn Salsa

  1. Pingback: Long time, no blog & Super Bowl | Oatmeal Mountain

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