Mississippi Salsa Dip

Ingredients


1 can (14.5 oz) diced tomatoes, drained

2 cans (11 oz each) white shoepeg corn, drained

1 can (15.5 oz) black-eyed peas, drained

¾ cup light Italian dressing

6 scallions, chopped

3 to 4 Tbsp chopped jalapeno peppers, to taste

2 Tbsp chopped fresh cilantro, optional

3 Tbsp fresh lime juice

1 small avocado, pitted, peeled and chopped

In a large bowl, add all ingredients and stir until combined well. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.


Serve with your favorite chips.





32 servings: Serving size: ¼ cup

Per Serving


Calories: 45


Fat: 1g


Saturated Fat: 0


Cholesterol: 0


Sodium: 241mg


Carbohydrates: 8g


Fiber: 1g


Protein: 2g