Southwestern Corn and Walnut Dip

Ingredients

• 2 cups corn (fresh or frozen)
• 3/4 cup roasted walnuts, chopped
• 1/2 cup red pepper, diced
• 1/4 cup red onions, diced
• 1/4 cup cilantro, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup fresh lime juice

Directions

1. If using frozen corn, thaw and drain off any excess liquid.
2. In a large bowl, add the corn, walnuts, red pepper, red onion, cilantro, garlic, chili powder, cumin, salt, and black pepper. Stir until everything is evenly combined.
3. In a separate small bowl, add the olive oil and lime juice. Whisk together until combined.
4. Pour the olive oil and lime juice mixture into the corn mixture and stir until everything is evenly coated.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

Interesting Facts

• This dip is a great way to use up any leftover corn you may have.
• Walnuts are a great source of healthy fats and protein.
• This dip is vegan and gluten-free, making it a great option for people with dietary restrictions.