Serves 6
Ingredients
1/2 cup frozen corn
1/2 tsp ground cumin
1 avocado, chopped or mashed
1 tomato, finely diced
1/2 can black beans, drained and rinsed
Juice of 1/4 lemon
2 Tbsp lite sour cream
1/4 cup coriander, chopped
Method
- Cook corn. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Add corn, cumin and 1/2 tsp salt and stir-fry for 3–4 minutes, until golden brown. Add to a medium bowl.
- Prep & make dip. Add all remaining dip ingredients to bowl with corn, along with 1/2 tsp salt and mix to combine. Season well with plenty of freshly cracked black pepper.
- Serve dip with cucumber rounds, capsicum or celery sticks, radish rounds, or homemade oven-baked tortilla chips or corn thins.
Nutritional Info (per serve)
Energy (kJ): 493
Energy (Cal): 118
Carbohydrate (g): 7.1
Protein (g): 3.0
Fat (g): 8.3
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