Corn and Black Bean Salsa
Corn and Black Bean Salsa
Servings
Ingredients
- 1 can (15 ounces) black beans - drained & rinsed
- 2 cups fresh or frozen corn - cooked and cooled
- 1/2 cup diced red bell pepper
- 1/2 cup chopped green or red onion
- 1 jalapeno pepper - seeded and chopped (optional)
- 1/4 cup fresh chopped cilantro
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 1 teaspoon garlic salt
Instructions
- Toss all together.
- Cover and chill for at least 2 hours. Taste to see if it needs a bit of salt and pepper.
- Serve as appetizer with tortilla chips.
Notes
I usually double this recipe. Â Â This is so delicious in the summer when fresh sweet corn is in season. Â You can add some fresh diced tomatoes too! Like avocados? Â I love them! Sometime I’ll add a ripe diced avocado right before serving. Â It’s so fresh and light. Â Served with healthy chips it’s guilt free dipping! Â Dip away!Â
Nutrition
Calories: 191kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 584mg | Potassium: 313mg | Fiber: 6g | Sugar: 2g | Vitamin A: 696IU | Vitamin C: 32mg | Calcium: 25mg | Iron: 2mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
