Chunky Pinto Bean Dip
If you like things hot - leave the seeds in the jalapeno peppers.

Yield: 1 1/4 cups (serving size: 1 tablespoon)

1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup  minced onion 2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 jalapeño pepper, seeded  and minced fine
1/2 cup finely chopped plum tomato  *

Place bean mixture in a bowl. Mash beans until mushy, leaving chunks. Add onion, cilantro, lime juice, salt and jalapeno. Stir in chopped tomato. Serve with baked tortilla chips.

* Was out of tomatoes one day and tried red bell pepper in it's place.  This was also super good.

Per Serving (per tablespoon): 19 Calories; trace Fat (4.3% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.


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