Fiesta Salsa Dip

Kathy tried this recipe at her 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?

fiestadip

Ingredients:

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

Instructions: 
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.  

Weight Watchers info.:  A high protein vegetarian dish, this comes to just 7 SmartPoints even with all that avocado (with a one cup serving size, this dish serves 10 — oddly enough, each serving is 8 oz. by weight too). Chips are not included in the point tally, but it really is so good you’ll enjoy it on its own too!

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