Black bean and corn salsa
Turn black beans, corn, and salsa into this zesty condiment. It goes great with chips yet is hearty enough to be served as a side dish.
Number of servings: 10
Serving size: 1/2 cup
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
Time needed: 15 minutes preparation
- Drain and rinse corn and beans, if canned. Combine in a medium bowl.
- Add salsa.
- Mix in the lime juice cilantro, and cumin.
- Mix in the optional ingredients if desired.
|Total Fat:||0.7 g|
|Saturated Fat:||0.1 g|
|Total Carbohydrate:||20.5 g|
|Dietary Fiber:||5.3 g|
|Total Sugar:||4.9 g|
Allergens: Check package ingredients
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.
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.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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