Ingredients for Bean And Corn Salsa
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can Rotel original diced tomatoes & green chilies, undrained
- 2 avocados, diced
- 1 (0.6 ounce) package zesty Italian salad dressing mix
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Black pepper to taste
- Tortilla chips or your favorite dippers (for serving)
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How to Make Bean And Corn Salsa
- In a large bowl, combine the rinsed and drained chickpeas, drained corn, red bell pepper, red onion, and jalapeño (if using).
- Add the chopped cilantro, lime juice, olive oil, cumin, and chili powder.
- Season with salt and pepper to taste.
- Stir well to combine all ingredients thoroughly.
- Serve immediately with tortilla chips or your favorite dippers. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
5g
Fat
5g
Carbs
10g