Fresh Salsa with Corn and Black Beans

Name: Fresh Salsa with Corn and Black Beans Recipe
Prep time: 15 min
Total time: 15 min
Yield: 20
Ingredients: 1 Large Can - Black Beans (or make your own from dried and use about 2 cups); 1 12 Oz Can Reduced Sodium Corn Kernels; 3 Large Ripe tomatoes - seeded and diced; 1 Large Jalapeno Pepper - seeded rib removed diced (or use a Serrano Pepper for more spice); Juice of 1 Lime; 2 Tbsp Chopped Cilantro (or use dehydrated); 1 good size Shallot (about 2 tbsp)

Minutes to Prepare: 15

Number of Servings: 20

Ingredients

1 Large Can - Black Beans (or make your own from dried and use about 2 cups)1 12 Oz Can Reduced Sodium Corn Kernels3 Large Ripe tomatoes - seeded and diced1 Large Jalapeno Pepper - seeded, rib removed, diced (or use a Serrano Pepper for more spice)Juice of 1 Lime2 Tbsp Chopped Cilantro (or use dehydrated)1 good size Shallot (about 2 tbsp)

Directions

Open canned beans and rinse thoroughly before adding to a large bowl. Drain and add corn (do not rinse - you'll lose more vitamins if you do). Add remaining ingredients. Season with a little salt (freshly ground will taste best). Refrigerate until ready to serve.

Serving Size: Makes at least 20 servings

Number of Servings: 20

Recipe submitted by SparkPeople user NSSTAMPQUEEN.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 43.3
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 26.8 mg
Total Carbs: 8.4 g
Dietary Fiber: 2.0 g
Protein: 2.1 g

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