Fiesta Salsa Dip

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I first shared this recipe with my sisters at my baby shower, and we recreated it to enjoy many times over. It’s a summer sensation all year long.  Healthy, filling, and full of flavor. It’s great as an appetizer, over grilled chicken, or as a meal on its own. Plus you can eat it on a chip; how can you go wrong? ~Kathy 



  • 6 Roma tomatoes, seeded and chopped
  • 1 bunch cilantro, chopped
  • 1 can black beans, drained and rinsed
  • 1 can white corn, drained
  • 1 can kidney beans, drained and rinsed
  • 1 can black eyed peas, drained and rinsed
  • 1 medium red onion, finely chopped
  • 1 jalepeno, seeded and finely chopped (optional–do more if you like a kick)
  • 1 clove garlic, pressed or finely minced
  • ¼ teaspoon lime zest (optional)
  • 3 avocados, peeled, seeded and chopped
  • 1 Tablespoon fresh squeezed lime juice
  • ½ cup of fat free Zesty Italian dressing (bottled, not powder)
  • Salt to taste

Combine all ingredients well except the last three. Add lime juice and Italian dressing; then gently fold in avocado. Cover and chill.  Serve with tortilla chips.  

WW Info.:  

Freestyle plan:  2 points per cup

Old SmartPoints plan: 7 points per cup

This recipe serves ten.

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