Salsa Recipe – Nacho Salad with Tortilla Chip Dippers

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!

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

Cooking 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.

Nutrition Facts

• calories130.2
• carbohydrateContent14.3 g
• cholesterolContent12.6 mg
• fatContent5.8 g
• fiberContent3.7 g
• proteinContent6.9 g
• saturatedFatContent2.9 g
• sodiumContent527.8 mg
• sugarContent1.8 g