Athletic Trainer's Dish of the Week: Pico de Gallo Dip

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Pico de Gallo Dip

INGREDIENTS:

1 green bell pepper, chopped

1 red bell pepper, chopped

1 red onion, chopped

2 limes, squeezed

3 tomatoes, diced

1 can white corn, drained

1 can sweet golden corn, drained

2 cans black beans, drained

2 cans diced tomatoes with green chiles (like Rotel)

3 habaneros, chopped (very tiny) and de-seeded (Jalapenos can be a substitute)

2 1/2 tsp salt

2 tsp ground black pepper

Chopped fresh cilantro to taste (approx. 3-4 Tbsp)

DIRECTIONS:

Mix everything together in a big bowl. Make sure you wear gloves while handling the peppers. Serve with tortilla chips.

 NUTRITIONAL VALUES:

Serving size: 1 cup and 12 chips (loaded)

Total servings: 10

Calories: 269     Fat: 8g     Carbohydrates: 45g     Protein: 13g     Fiber: 8.5g