Black Bean and Corn Salsa
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Isabel Eats · by Isabel Orozco-Moore★ 4.8 (21)

Black Bean and Corn Salsa

NUTRITION · PER SERVING15M COOK
CAL 7%·PRO 11%
CARBS 22G68% OF CAL
5G FIBER1G ADDED4G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 3G23% OF CAL
0G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, fresh salsa made with black beans, corn, tomatoes, and cilantro. Serve alongside chips or as a topping for grilled meats and fish.

condimentmexicandairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 (15-ounce) can sweet corn, (drained and rinsed)
  • 1 (15-ounce) can black beans, (drained and rinsed)
  • 4 medium Roma tomatoes, (diced)
  • 2 jalapeño peppers, (seeded, stemmed, and diced)
  • 2 cloves garlic, (minced)
  • ½ medium red onion, (diced)
  • ½ cup cilantro, (chopped)
  • 3 tablespoons lime juice ((about 1 ½ limes))
  • 1 tablespoon olive oil
  • 2 teaspoons honey
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
PREP
15M
SODIUM
424MG
ESTIMATE
COMPLETE

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