Tex-Mex Veggie Dip
By
Sally Wilson
@lovestocook6
1
I like to serve this with Tostito's Scoops. I think this would also be good as a side dish or tossed with greens for a light salad.
Ingredients
- 1 can(s)
- black beans, drained and rinsed
- 1
- tomato, chopped and seeded
- 1
- cucumber, seeded and diced
- 1
- yellow bell pepper, small- diced
- 6
- radishes, minced
- 1
- red onion, diced
- 1
- jalepeno pepper, seeded and minced
- 2 Tbsp
- cilantro, minced
- 3 Tbsp
- red wine vinegar
- 3 Tbsp
- olive oil
- 1/2 tsp
- salt
- 1/2 tsp
- cumin
- 1/4 tsp
- black pepper
How to Make Tex-Mex Veggie Dip
- 1Combine vinegar, olive oil, salt,cumin and pepper.Set aside
- 2Combine all of the other ingredients in a large bowl.
- 3Pour oil and vinegar mixture over the veggies and toss well to combine. Refrigerate for at least an hour before serving.
About Tex-Mex Veggie Dip
Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Fat
Other Tag: Healthy
