Bean and Corn Salsa
Photo: Jan Smith
"I came up with this recipe when my crop of tomatoes was much more plentiful than I expected. It's delicious, healthful, and perfect for chips, baked potatoes, and grilled chicken." -Sherri Matheson, Wadsworth, OH
Yield: 4 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 15
- Calories from fat: 12%
- Fat: 0.2g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.6g
- Carbohydrate: 3.3g
- Fiber: 0.8g
- Cholesterol: 0.0mg
- Iron: 0.2mg
- Sodium: 83mg
- Calcium: 7mg
Ingredients
- 3 cups chopped seeded tomato (about 3 medium)
- 3/4 cup chopped Vidalia or other sweet onion
- 1/2 cup chopped tomatillos (about 2 medium)
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup fresh corn kernels
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce
Preparation
- Combine all ingredients in a large bowl; cover and chill at least 2 hours.
Bean and Corn Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Make-Ahead, No-Cook
- CUISINE: Mexican
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- OCCASION: Cinco de Mayo
- PUBLICATION: Cooking Light
More Recipes for Appetizers
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Black Bean and Corn Salsa
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Speedy Black Beans and Mexican Rice
Southern Living -
Party Bean Dip with Baked Tortilla Chips
Cooking Light
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