Black bean and corn salsa
This black bean and corn salsa recipe is more of an outline because it’s meant to be adjusted to what you have on hand – and to your taste buds. Switch out the onion, mix up different types of tomatoes and rev up the heat with more cumin, if that’s what you like.
- 2 cans black beans, rinsed
- 1 small bag frozen corn, thawed
- Bunch of cilantro, chopped
- Juice from 2-3 limes
- Sweet onion, diced
- Tomato, diced
- Cumin
- Dollop of vegetable or olive oil (optional)
- Salt and fresh ground pepper to taste
- Combine the ingredients in a medium to large bowl and mix well.
- Serve with tortilla chips, in wraps, burritos, tacos, salads or in an omelet.
- Keeps in the refrigerator for up to 5 days.
Per cup: 156 calories; 1.3g fat; 662mg sodium; 578mg potassium; 31g carbohydrates; 9.4g dietary fiber; 5.7g sugars; 8.4g protein.
Source: Family recipe
