Black Bean & Corn Salsa

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4.5 of 5 (24)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 254.2
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,606.8 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 11.7 g
  • Protein: 10.7 g

View full nutritional breakdown of Black Bean & Corn Salsa calories by ingredient
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Introduction

This is a great salad for lunch! This is a great salad for lunch!
Number of Servings: 3

Ingredients

    1 can of corn
    1 can of black beans
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1/2 medium onion, chopped
    cayenne or other red pepper
    cumin
    balsamic vinegar
    salt & pepper

Directions

Mix all vegetables together in a bowl. Add balsamic vinegar to taste (I use about 3 tablespoons). Add seasonings to taste.

Number of Servings: 3

Recipe submitted by SparkPeople user ALOE01.

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Member Ratings For This Recipe



  • 4 of 4 people found this review helpful
    To lower sodium, I'd rinse the beans (as already mentioned), substitute steamed frozen corn (or fresh!) for the canned, omit the salt and add lime juice for added zing. Will try this this week, sounds yummy! - 6/28/09

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  • Incredible!
    3 of 3 people found this review helpful
    I made this for dinner tonight. Family LOVED it!! I used kidney beans because I was out of black beans. I used reduced sodium beans and no salt added corn. I didnt add salt either. I used MRS Dash seasoning and wow!!! great with the baked pork chops i made. YUMMY ty for sharing this recipe. - 6/5/09

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  • 3 of 3 people found this review helpful
    If you rinse the canned beans with water before using them, it helps to lower the sodium count! - 6/8/07

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  • Incredible!
    2 of 2 people found this review helpful
    I add lime juice and tomatoes. LOVE IT!!!!! - 6/5/09

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  • Very Good
    2 of 2 people found this review helpful
    very good, I used roasted red peppers and roasted my green pepper, corn and red onion. I also added a bit of Emeril's southwestern essence. It turned out awesome! - 2/14/09

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