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A bowl of salsa
Title

Black bean and corn salsa

Serves
Serves:
10
Time to make
Time to make:
15 minutes preparation
Ingredients

Ingredients

  • 1 15.5-ounce can black beans or 1 3/4 cups cooked black beans 
  • 2 cups frozen or canned corn 
  • 2 cups salsa 
  • 1 lime, juiced 
  • 2 teaspoons fresh cilantro, chopped 
  • 1 teaspoon cumin 
  • Optional: 1/2 cup onion, chopped 
  • Optional: 1/2 cup green pepper, chopped
     
Directions

Directions

  1. Drain and rinse corn and beans, if canned. Combine in a medium bowl. 
  2. Add salsa. 
  3. Mix in the lime juice cilantro, and cumin. 
  4. Mix in the optional ingredients if desired. 
Tips and Variations
Tips and Variations
  • Make cooked black beans from scratch to save money. Follow the instructions for the quick hot soak or overnight soak method found on Preparing Dry Beans and Whole Dry Peas: http://z.umn.edu/preparingbeans.
  • Reduce your sodium intake by using low-sodium beans and corn.
  • Serve salsa as a dip with tortilla chips or as a side dish.
  • Leftover salsa can add excitement to a variety of foods. Try it in eggs, on pizza, on pasta, or in soup.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Seasonings & Salsas
Serving Size
Serving Size:
1/2 cup
Special Criteria
Special Criteria:
Vegetarian

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Nutritional Info

Nutritional Info

Serves 10
Amount per serving
Calories
99
Total Fat
0.7 g
Saturated Fat
0.1 g
Cholesterol
0 mg
Sodium
465 mg
Total Carbohydrates
20.5 g
Dietary Fiber
5.3 g
Total Sugar
4.9 g
Protein
5.1 g
Comment
1 Reviews
5
A bowl of salsa
Black bean and corn salsa

looks great!

kang0300
06/21/19 @ 09:55 am
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