Foodie Crush · by Heidi Larsen★ 5.0 (59)
Black Bean Corn Salsa Recipe
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 8%
CARBS 17G68% OF CAL
3G FIBER3G SUGAR11G OTHER
FAT 3G26% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh corn and black bean salsa with jalapeño and lime. Vibrant and versatile, serve as a dip with chips or as a topping for tacos and grilled proteins.
condimentmexican♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 1/2 cups grilled corn ((approx. 2 - 3 cobs), or sub with frozen corn that has been thawed and drained )
- 1 cup canned black beans (, rinsed and drained)
- 1/3 cup chopped tomato
- 1/3 cup chopped red onion
- 2 tablespoons minced jalapeño ((approx. 1 medium jalapeño))
- 2 tablespoons chopped cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 8%
CARBS 17G68% OF CAL
3G FIBER3G SUGAR11G OTHER
FAT 3G26% OF CAL
0G SAT3G 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
- 10m
- Cook
- 15m
- Sodium
- 286mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 19mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.