Corn and Tomato Dip Recipe

Happy Friday! I hope everyone had a great week and you're all ready for the weekend. I can't believe it is March! Time sure does fly by!

It's almost Spring time (yay!) which means the start of BBQ's and spring/summer meals.  This is a great snack to bring to a party or fun get together to pass around or if you're throwing a party it would be a nice snack to put out on the counter for everyone to munch on.

I found this recipe for Corn and Tomato Dip and it looked so good and perfect for the summer that I had to try. It was a hit! We used some Tortilla scoops to eat it with and it was the perfect, light snack. Healthy too, just look at all of those veggies!

Here is the recipe! You can add a can of black beans to it as well but I'm not a fan of beans so I left it out. My husband wasn't very happy about that but it was still good! I think next time I'll be nice and add the beans and just pick around them and I also want to try it with avocado because I think that would be really good.

This recipe is also gluten free! And I think that the cilantro is what makes this recipe taste so good, it gives it a nice fresh taste and it was amazing!

Corn and Tomato Dip 

What you need:

1 (14 oz) can corn - drained

1 medium tomato - diced

1 green bell pepper - diced

1/2 cup red onion - diced

1 clove garlic - diced

2 TBSP fresh cilantro - chopped

1/4 cup olive oil

1/4 cup red wine vinegar

2 TBSP fresh lime juice

salt and pepper to taste

Recipe:

1. In a large bowl, combine corn,  (beans if desired), tomatoes, bell pepper, onion, garlic and cilantro.

2. Add Olive Oil, red wine vinegar, lime juice, salt and pepper. Mix it all together.

3. Cover and refrigerate for at least 30 minutes. Serve with tortilla chips or anything else you would like to try it with!

I hope you all enjoy. Thanks for reading!

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