Black Bean and Corn Salsa
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Belly Full · by Amy Flanigan★ 5.0 (10)

Black Bean and Corn Salsa

NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 11%
CARBS 23G52% OF CAL
6G FIBER1G ADDED4G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 8G42% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful mix of black beans, corn, bell peppers, and avocado brightened with lime and cilantro. Fresh and zesty, serve with chips or as a topping.

condimentmexicanbeansdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 15 ounce can black beans (, rinsed and drained)
  • 14 ounce can sweet corn (, drained (see notes for fresh or frozen corn))
  • 1/2 a small red bell pepper (, ribs and seeds removed, very finely diced)
  • 1 small jalapeno (, ribs and seeds removed, very finely diced)
  • 1/3 cup very finely diced red onion
  • 1 ripe avocado (, diced small)
  • 2 tablespoons finely chopped fresh cilantro ((or parsley))
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1/2 tablespoon balsamic vinegar ( (or red wine vinegar))
  • 2 teaspoons honey
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cumin
  • tortilla chips (, optional)
PREP
10M
SODIUM
367MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.