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Here is a great dip for tortilla chips this summer!

2 T olive oil
1 lime, juiced
1/4 t salt
pinch pepper
1/4 t ground cumin
1/4 t chili powder
1 c frozen corn, thawed
15 1/2 oz black beans
1 tomato, finely chopped
2 T red onion, finely chopped
1/4 c fresh cilantro, chopped

In bowl, whisk together olive oil, lime juice, salt, pepper, cumin and chili powder. Pour in corn, beans, tomato, onion. Toss together. Serve with tortilla chips.

This dip is a great one to make the day before. It gives the flavors a chance to fuse together.

WELCOME TO HOPES KITCHEN!

Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies. I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.

About Us

DISCLAIMER: None of the information on this blog or social media outlets (including but not limited to facebook, twitter, pinterest, youtube) should be taken as medical advice. The information connected to Hope's Kitchen and the author, Melanie Pitts, are simply and solely one family's personal experience. Always seek professional medical advice from a physician. You assume all responsibility for the foods you eat and products you use. It is the readers responsibility to carefully read the labels, as they can change without warning and to contact manufacturers to determine if there may be any cross-contamination in manufacturing processes. The reader agrees to hold harmless and defend Hope's Kitchen and the author, Melanie Pitts from and against any and all losses, demands, expenses or liabilites of whatever nature or kind.