Black Bean and Corn Salsa Recipe | CDKitchen.com
Always a hit at parties, this salsa is made with black beans, corn, bell pepper, cilantro, green onions, and a splash of balsamic vinegar and seasonings. To amp up the heat, add an optional hot pepper (or two).
Makes five cups.
ready in: over 5 hours.
ingredients
1 can (15 ounce size) black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
8 small green onions, chopped
1 small green chile chopped, optional
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
directions
Combine the beans, corn, bell pepper, cilantro, green onions, and green chile (if using) in a bowl. In another bowl, whisk together the lime juice, balsamic vinegar, salt, and cumin. Drizzle the lime dressing mixture over the bean mixture and then mix well to coat everything in the dressing.
Cover the bowl and place in the refrigerator overnight. The next day, stir gently then serve.
nutrition
30 calories, 0 grams fat, 6 grams carbohydrates, 2 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat. Enjoy.
Always a hit at parties, this salsa is made with black beans, corn, bell pepper, cilantro, green onions, and a splash of balsamic vinegar and seasonings. To amp up the heat, add an optional hot pepper (or two).
Makes five cups.
ready in: over 5 hours.
ingredients
1 can (15 ounce size) black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped fresh cilantro
8 small green onions, chopped
1 small green chile chopped, optional
3 tablespoons lime juice
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground cumin
directions
Combine the beans, corn, bell pepper, cilantro, green onions, and green chile (if using) in a bowl. In another bowl, whisk together the lime juice, balsamic vinegar, salt, and cumin. Drizzle the lime dressing mixture over the bean mixture and then mix well to coat everything in the dressing.
Cover the bowl and place in the refrigerator overnight. The next day, stir gently then serve.
nutrition
30 calories, 0 grams fat, 6 grams carbohydrates, 2 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat. Enjoy.
