CHEF JEFF — ONE BYTE AT A TIME: Chunky Bean Dip

Here’s something for those chips that TV football fans always seem to be eating.

Chunky Bean Dip

1 15-ounce can black beans

1 15-ounce can pinto beans

1 11-ounce can yellow corn

1 small purple onion, chopped

1 4-ounce can sliced black olives

1 yellow bell pepper, cored and chopped

1 orange bell pepper, cored and chopped

1 16-ounce jar salsa

2 tomatoes, chopped

1 avocado, chopped

Salt and pepper, to taste

Drain and rinse black beans, pinto beans and corn. Combine in a large bowl. Add onion, olives and yellow and orange pepper and salsa and stir gently to coat. Refrigerate overnight. Before serving, add tomato and avocado and season with salt and pepper.

Yield: About 12 cups.

Approximate nutritional analysis per ½-cup serving: 69 calories, 3 grams protein, 11 grams carbohydrates, 2 grams fat (no saturated), no cholesterol, 271 milligrams sodium, 3 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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