A low-fat, low-sodium chip dip for games, parties or any occasion!

1 (15oz.) can black beans (no added salt), drained and rinsed
1 (15oz.) can sweet corn (no added salt), drained and rinsed
1 yellow bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, diced
3 Roma tomatoes, diced
3 cloves garlic, minced
1 bunch cilantro, leaves picked and minced
1T olive oil
3T red wine vinegar
3T lime juice

Combine all ingredients and mix well. Refrigerate until served. Optional: add diced avocado

Yield: 9 cups

Recipe developed by Matt Ewy, Metcalfe’s Dietetic Intern, UW-Hospital & Clinics Dietetic Internship Program


Metcalfe's Cut

Award-winning Holiday Side Dish Recipes

These three finalists competed live at the Isthmus Food & Wine Show on October 19, 2013.

1st Place: Tuscan Sausage Stuffing with Fennel, Sherri Hansen
2nd Place: Bacon Fat Popovers, Scott Meskan
3rd Place: Spiced Pecan Butternut Squash, Kyira Hauer


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