Nacho Salad with Tortilla Chip Dippers recipe

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Ingredients

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 large tomato, diced
1 ½ cups grated Monterey Jack cheese, or more to taste
1 (4 ounce) can sliced black olives
½ cup diced fire-roasted red peppers
½ lime, juiced
2 tablespoons chopped cilantro
½ teaspoon salt
½ teaspoon ground cumin

Nutrition Info

130.2 calories
carbohydrate: 14.3 g
cholesterol: 12.6 mg
fat: 5.8 g
fiber: 3.7 g
protein: 6.9 g
saturatedFat: 2.9 g
servingSize: -
sodium: 527.8 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine black beans, corn, tomato, Monterey Jack cheese, olives, red peppers, lime, cilantro, salt, and cumin in a large bowl. Stir well to combine.

Recipe Yield

12 servings

Recipe Note

Serve with a generous handful of scoop-shaped tortilla chips (such as Frito's® Scoops®) with each serving. Keeps in an airtight container for 2 to 3 days in the refrigerator and tastes better and better!

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