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Corn, Bean and Pepper Dip

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

Ingredients

for 4 servings
1 can Sweet corn about 425 ml)
1 can Kidney beans
1 Pearl onion (from a jar)
3 Bell peppers (red, green, yellow)
2 Beefsteak tomatoes
1 small red Chile pepper
1 cup Sour cream
Salt
freshly ground pepper
1 Garlic clove
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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.