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Ingredients

• ONION-TUNA SPREAD:
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup diced sweet onion
• 3/4 cup coarsely chopped red bell pepper
• 1 can (6 ounces) solid white tuna in water, drained and flaked
• 1 medium carrot, shredded
• 1/4 cup red-wine vinegar
• 1 tablespoon olive oil, preferably extra-virgin
• 1 teaspoon minced seeded jalapeño pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• CORN AND CILANTRO SOUP:
• 2 can (15 1⁄4 ounces each) whole-kernel corn, drained
• 1 can (14 1/2 ounces) fat-free, reduced-sodium chicken broth
• 3 tablespoons all-purpose flour
• 3 cups skim milk
• 1/2 teaspoon minced seeded jalapeño pepper
• 1/2 cup fresh cilantro, coarsely chopped (2 tablespoons)
• 2 tablespoons fresh lime juice
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces baked tortilla chips (about 6 cups)

Description

Onion-Tuna Spread With Corn-Cilantro Soup - The Huffington Post

Kitchen Daily