| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1 | medium tomato, finely chopped (3/4 cup) |
| 1 | small red bell pepper, chopped (1/2 cup) |
| 1 | serrano chili, seeded and finely chopped |
| 1/4 | cup finely chopped red onion |
| 2 | tablespoons white wine vinegar |
| 1 | tablespoon vegetable oil |
| 1/4 | teaspoon salt |
| 1. | Mix all ingredients. |
| 2. | Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks.
|
|
| Add a bit more color by substituting a green bell pepper for the red. |
|
| Planning a party and need a fun dip? Double this recipe, except use just one 15-ounce can of black beans and add a 15 1/4-ounce can whole kernel corn. Rinse and drain the corn, too. |
Nutrition Information:
75 ( 20 ); 2 g ( 0g); 0mg; 220 mg; 13 g ( 3 g); 4 g 12 %; 42 %; 2 %; 6 % 1