Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Black Bean and Corn Salsa
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 24%
CARBS 43G66% OF CAL
12G FIBER0G ADDED5G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh black bean and corn salsa with avocado, jalapeños, and lime juice. Bright and chunky, it's a classic accompaniment to chips or as a taco topping.
condimentmexicandairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups corn
- 2 cups cooked black beans (drained and rinsed thoroughly)
- 1/2 cup bell pepper (diced)
- 2 tablespoons diced jalapeños
- 1 cup 157g tomatoes, diced
- ¼ cup 37g red onions
- ¼ cup 8g parsley
- 1 teaspoon cumin powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Pinch salt
- Juice of two limes
- 1 cup avocado or ½ avocado (124g diced)
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 24%
CARBS 43G66% OF CAL
12G FIBER0G ADDED5G INTRINSIC27G OTHER5G TOTAL SUGAR
FAT 7G24% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 365mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 815mg
- Calcium
- 75mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 365MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.