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Confetti Bean Dip

Cathy Trochelman
  • 5 minutes
  • Serves 2

INGREDIENTS

1 15 ounce can

black beans, drained and rinsed

1

jalapeno pepper (seeded and minced)

1/2 cup

diced red onion

1/2 cup

diced yellow pepper

1/2 cup

chopped grape tomatoes

1/2 cup

chopped fresh cilantro

juice of 1 lime

1 tbsp

olive oil

1/2 tsp

kosher salt