Chips and salsa are a staple for any game day. Although some cream- or cheese-based dips can be tasty, they are often packed with hidden fats, sodium, and empty calories.
As a healthier option, look to vegetable-based dips that can be as equally satisfying as their cheesier counterparts. Check out this healthy alternative to traditional salsa, featuring corn, tomato, and heart-healthy black beans.
Recipe Serves: 20 (1 oz portion)
- 5 1/2 ounces fresh or frozen corn kernels (thawed if frozen)
- 1 ounce red onion, minced
- 1 1/4 teaspoons fresh cilantro, chopped
- 1/8 teaspoon fresh thyme, chopped
- 1/2 oz sweet red peppers, diced
- 11 ounces fresh plum tomatoes, diced
- 4 ounces canned black beans, rinsed
- 1 1/4 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- In a hot, dry skillet, roast the corn until lightly browned. Cool quickly to internal temperature of 40 F.
- Combine all ingredients and mix well.
- Hold refrigerated at an internal temperature of 40 F or below for service.
- Use within 24 to 48 hours. Serve with corn chips.
Editor's Note: This recipe was originally published on , and was last reviewed on .
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