Ingredients for Black Bean Salsa Ii
- Black Beans
- White Shoepeg Corn
- 1/2 cup of fresh cilantro, finely chopped
- 1/2 cup of green bell pepper, finely chopped
- Purple Onion
- 1 cup of diced tomatoes
- 1-2 jalapeños, finely minced (remove seeds for less heat)
- Canola Oil
- Salt
- Garlic Powder
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How to Make Black Bean Salsa Ii
- Drain and rinse one (15-ounce) can of black beans and one (15-ounce) can of corn.
- Finely chop 1/2 cup of fresh cilantro, 1/2 cup of green bell pepper, 1/4 cup of red onion, and 1 cup of diced tomatoes.
- Finely mince 1-2 jalapeños (remove seeds for less heat).
- In a medium bowl, combine the drained beans, corn, cilantro, green bell pepper, red onion, tomatoes, and jalapeño.
- Gently stir in 2 tablespoons of olive oil and the juice of 1 lime.
- Add 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and salt and pepper to taste.
- Stir well to combine.
- Refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
69g
Fat
10g
Carbs
60g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Healthy
Sauces
Appetizers
Condiments Etc
Beans
Mexican
Potluck
Dinner Party
Low Fat
Dips
Salsas
Dietary
Gluten Free
Low Cholesterol
Low Saturated Fat
Low Calorie
Black Beans
Healthy 2
Free Of Something
Low In Something
To Go
Number Of Servings
