Spend with Pennies · by Holly Nilsson★ 5.0 (20)
Black Bean and Corn Salsa
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 20%
CARBS 36G64% OF CAL
8G FIBER0G ADDED4G INTRINSIC23G OTHER4G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful fresh salsa combining black beans, corn, tomato, jalapeño, and cilantro with lime and cumin. Bright and summery, this works equally well as a dip or topping for tacos and bowls.
condimentmexicandairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups corn kernels (fresh, frozen (thawed), or canned (drained) )
- 15 ounces canned black beans (1 can, drained and rinsed)
- 1 ripe tomato (diced, about ¾ cup)
- 1 jalapeño (seeded and finely diced)
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 3 tablespoons fresh lime juice (about 1 ½ limes)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- salt (to taste)
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 20%
CARBS 36G64% OF CAL
8G FIBER0G ADDED4G INTRINSIC23G OTHER4G TOTAL SUGAR
FAT 6G25% OF CAL
1G SAT5G 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
- Cook
- 5m
- Sodium
- 524mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 534mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 524MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.