SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 59.7
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.3 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.0 g

View full nutritional breakdown of Rumbamel's Black Bean and Corn Salsa calories by ingredient
Report Inappropriate Recipe

Rumbamel's Black Bean and Corn Salsa

Submitted by: RUMBAMEL

Introduction

I had to use some fresh tomatoes and decided to make some fresh salsa with my new vegetarian cookbook. I had to use some fresh tomatoes and decided to make some fresh salsa with my new vegetarian cookbook.
Number of Servings: 8

Ingredients

    -1 1/2 C tomatoes, fresh, chopped, drained
    -1/3 C chopped onions
    -1 1/2 C black beans, drained and rinsed
    -1 C frozen corn, defrosted
    -about 1/2 C chopped and seeded, bell peppers (2.5 oz)
    -1/2 fresh jalapeno, diced, seeded, if desired
    -2 t lemon juice
    -1 t ground cumin
    -1/2 t garlic powder
    -salt and pepper to taste

Tips

Great on top of eggs, with crisped fiber corn tortillas, with chips or with some guacamole or just avocado and rice. None of these are in the nutritional information.


Directions

---Chop needed ingredients. Drain and rinse the beans. Drain the tomatoes. Seed the bell peppers. Leave seeds in jalapenos if you like it spicier. Defrost corn. Mix all ingredients in a large bowl, cover and let sit overnight or a min. of 2 hours in the fridge. Stir before serving.

---Makes 8 servings of 1/2 C each.

---Enjoy!!!

Serving Size: makes 8 servings of 1/2 C each

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






Great Stories from around the Web


Rate This Recipe