Black bean corn salsa
- Number of Servings: 12
Ingredients
1 cup corn kernels (frozen or thawed)1-15oz can black beans, rinsed and drained1 medium size red onion, diced1 red bell pepper, diced2 teaspoons ground cuminSalt to taste
1. Thaw corn if frozen. If corn is thawed in the microwave, do not allow corn to become warm or hot.
2. Remove skin from red onion and dice.
3. Cut the top and bottom off of the red bell pepper. Cut the remaining part into fourths. Remove and seed core. Cut away the white pith (the white ribs that anchor the seed core). Then dice the red pepper into small pieces about the size of the corn.
4. Rinse and drain the black beans in a colander. Drain as much water as possible.
5. Combine all ingredients in a bowl and mix well. Refrigerate 1 hour before serving to allow the flavors to blend.
Serving Size: makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user BVALDEZ35.
2. Remove skin from red onion and dice.
3. Cut the top and bottom off of the red bell pepper. Cut the remaining part into fourths. Remove and seed core. Cut away the white pith (the white ribs that anchor the seed core). Then dice the red pepper into small pieces about the size of the corn.
4. Rinse and drain the black beans in a colander. Drain as much water as possible.
5. Combine all ingredients in a bowl and mix well. Refrigerate 1 hour before serving to allow the flavors to blend.
Serving Size: makes 12 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user BVALDEZ35.
Nutritional Info Amount Per Serving
- Calories: 59.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.2 g
- Protein: 3.3 g
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