Fermented Fiesta Dip

Forget the siesta – have a cultured fiesta! This dip is full of fiber, nutrients, and probiotics that are so filling that you can make a meal of it. It’s also loaded with enzymes to help you digest and receive more nutrients from all the veggies and beans. It’s super easy to throw together and something you can take to parties, or just for a snack when you don’t want a lot to eat. I love this recipe and hope you will too!
Servings: 7 cups

Ingredients

  • 2 cups corncut fresh off the cob
  • 1 cup cherry tomatoeschopped
  • ½ cup Mexican Carrotschopped
  • ½ cup cilantrofinely chopped
  • cups pinto beansPreferably soaked and cooked
  • ½ cup oliveschopped
  • 3 green onionchopped (white parts and a little of the green stalk)

Instructions

  • Place ingredients in a bowl and mix together thoroughly. Serve immediately or store in a covered container in the refrigerator.

Notes

If you would like this dip to be a bit spicy add some chopped jalapenos from the Mexican carrots to the dip or add a couple tablespoons of juice from the Mexican carrots. Stir well and serve.