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

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 264.0 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 6.2 g
  • Protein: 5.5 g

View full nutritional breakdown of Rock'em Sock'em Salsa calories by ingredient
Report Inappropriate Recipe

Rock'em Sock'em Salsa

Submitted by: CSSTARK

Introduction

I love the fresh flavors in this salsa... I'm not a big fan of dressings that cover up the actual taste of vegetables, so I keep it "naked" and only use the lime juice to "dress it up"... If you must, you can add a couple of tablespoons of a fat-free italian vinaigrette, but then you'll need to account for those food values in addition to what I have listed below... I love the fresh flavors in this salsa... I'm not a big fan of dressings that cover up the actual taste of vegetables, so I keep it "naked" and only use the lime juice to "dress it up"... If you must, you can add a couple of tablespoons of a fat-free italian vinaigrette, but then you'll need to account for those food values in addition to what I have listed below...
Number of Servings: 10

Ingredients

    1 - 15 oz can black beans (I use the reduced sodium kind)
    1 - 11 oz can White shoepeg corn
    2 ripe Haas avocados, diced (skinned & seeds removed)
    3 plum tomatoes, diced
    2 scallions (green part only), sliced
    1/2 bunch fresh cilantro, chopped
    Juice of 1 lime

Directions

Drain black beans (do not rinse) and shoepeg corn. Combine into medium sized mixing bowl. Add diced avocados,diced tomatoes, sliced scallions (green onions), and chopped cilantro (add less or more to your liking). Pour lime juice over mixture and mix to combine. If desired, add fresh black pepper to taste. Let sit for at least 1-1/2 hours for flavors to meld, but we can never wait that long! :)

Serve with tortilla chips. Best consumed within a day or two.

Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CSSTARK.






Great Stories from around the Web


Rate This Recipe