Clean Eating for the Office

Corn, Bean and Pepper Dip

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Average: 5 (1 vote)
(1 vote)
Corn, Bean and Pepper Dip
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
450
calories
Calories

Healthy, because

Even smarter

Nutritional values

This bean and corn salad makes for strong nerves: if you suffer from stress more often, kidney beans can help you relax a little more. Because the high magnesium content helps the nerves and can alleviate nervousness, lack of concentration and other stress consequences.

The Mexico salad with chicken breast fillets is really hearty and filling! Simply wash the chicken breast fillets, dab dry and cut into strips. Season with salt and pepper and fry in a pan with a little oil until golden brown. The meat tastes cold or warm with salad.

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.