Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Corn Salsa Dip
Serving Amount
Ingredients
1 can black beans, drained and rinsed
2 ears of corn, or 1 can corn, drained
6 Roma tomatoes, diced
jalapeños, ribs removed, seeded and finely chopped
1 orange bell pepper, diced
1⁄2 red onion, diced
1 avocado, diced
1⁄2 cup cilantro, diced
1⁄3 cup Italian dressing
Instructions
Step 1
Prepare ingredients by chopping and dicing the vegetables.
Step 2
Add all ingredients to a bowl and mix until well-combined.
Step 3
Serve with whole wheat crackers or baked chips.
