Corn ‘n’ Black Bean Salsa
TOTAL TIME: Prep: 45 min.
YIELD: 11 cups.
I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. —Mike Bass, Alvin, Texas
Ingredients
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2 cans (15-1/4 ounces each) whole kernel corn, drained
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2 cans (15 ounces each) black beans, rinsed and drained
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8 plum tomatoes, seeded and chopped
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1 medium red onion, chopped
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3/4 cup minced fresh cilantro
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4 jalapeno peppers, seeded and chopped
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1/4 cup lime juice
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1/2 teaspoon salt
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Tortilla chips
Directions
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1.
In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 118mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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