Corn, Bean and Pepper Dip

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Corn, Bean and Pepper Dip
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories450 kcal(21 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates54 g(36 %)
Author of this recipe:

Ingredients

for
4
Ingredients
1 can
Sweet corn about 425 ml)
1 can
1
Pearl onion (from a jar)
3
Bell peppers (red, green, yellow)
2
1
small red Chile pepper
1 cup
1

Preparation steps

1.

Drain corn, beans and pearl onions. Rinse bell peppers and tomatoes and wipe dry. Halve tomatoes and remove seeds and finely chop. Quarter bell peppers and remove seeds and ribs and finely chop. Rinse chile pepper, wipe dry and cut lengthwise and remove seeds and cut into thin strips.

2.

In a bowl, mix sour cream and chili pepper and season with salt and pepper. Peel garlic and squeeze through a press into sour cream mixture, then stir well. Mix prepared ingredients with sour cream dressing. To serve, arrange in bowl and serve with tortilla chips.