½ bag frozen corn (or 1 can corn)
1 can drained, and rinsed black beans
1 green pepper, chopped
½ cup cilantro (or less), diced or chopped
4 roma tomatoes, chopped
1/4 purple onion (I use less), finely chopped or diced
1 packet Italian seasoning
If you don’t like your corn frozen, you can steam it in the microwave for a minute or two. In a medium size bowl with a lid, add first 6 ingredients. Make Italian seasoning packet and pour a little over vegetables. I only use about 1/3-1/2 of the prepared dressing. After I gently stir it with a wooden spoon, I drain some of the juice from the bottom so that it is not too soggy the next day. Serve with tortilla chips. Can be kept in refrigerator for 2-3 days.
I loved the chip dip so much that I found a way to make it into my main dish. Click here for recipe
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