Healthy Snacks You Can Make When Your Fridge and Pantry Are Running Low.

You know those moments when you're famished but you have zero to snack on? Make sure that never happens again—by stocking your pantry preemptively.


This is one of chef Kelsey Nixon's favorite tricks for ensuring she can always whip together something healthy to eat on the fly. You’ve probably seen Kelsey's show, Kelsey’s Essentials on the Cooking Channel—and we were lucky enough to have her stop by our office to walk us through three good-for-you snacks she loves making from pantry staples.
And let us tell you, they were good. Like, “we stuck around for 20 minutes after filming to snack” good.
So without further adieu:

Mexican Fiesta Dip

2 16-oz can black beans, drained and rinsed
1 14.25-oz can no-salt-added diced tomatoes
2 11-oz cans no salt added corn, drained
1 4.5-oz can diced green chilies, drained
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1/2 tsp salt
1/4 tsp Tabasco pepper sauce
1 large ripe avocado, peeled, pitted, and diced
2 Tbsp fresh chopped cilantro
Baked tortilla chips
In large bowl combine black beans, diced tomatoes (with their liquid), corn, green chilies, olive oil, vinegar, salt, and Tabasco. Cover, and refrigerate 3 to 4 hours, stirring occasionally. (Or if you're impatient, you can skip this step—that's what we did!)
To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.
This one had "game-time snack" written all over it. It was sweet, spicy, and super colorful.

 http://www.womenshealthmag.com/food/kelsey-nixon-kitchen-staple-snacks