Rumbamel's Black Bean and Corn Salsa

Name: Rumbamel''s Black Bean and Corn Salsa Recipe
Prep time: 10 min
Total time: 10 min
Yield: 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

Minutes to Prepare: 10

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

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.

Servings Per Recipe: 8

Nutritional Info 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

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