NACHO SALAD WITH TORTILLA CHIP DIPPERS

Nacho Salad with Tortilla Chip Dippers image

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!

Provided by Julie Hubert

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Previous Next

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

Steps:

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 : Calories 130.2 calories, Carbohydrate 14.3 g, Cholesterol 12.6 mg, Fat 5.8 g, Fiber 3.7 g, Protein 6.9 g, SaturatedFat 2.9 g, Sodium 527.8 mg, Sugar 1.8 g