Recipes

Tex-Mex Dip

by Tracy Robertson, Peds

 

2 cans Mexicorn - drained 1 can black beans - drained
scallions - chopped 1 cup fat free Italian dressing
¼ tsp garlic powder and cayenne pepper  
   
Preparation & Cooking Instructions

Rinse and drain black beans and Mexi-corn.

Combine all ingredients and mix well.

Continue to season to taste (if you like it HOT just keep adding cayenne!)

Serve with Tostitos scoops

Serves 2-4

 

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