Black Bean Salsa

Refrigerate this black bean salsa overnight to reduce some of the jalapeño's heat, if desired. "This is one of my favorite recipes that I make for potlucks at work and get-togethers with friends. Sometimes I add jalapeños for more heat, and it's always a hit." -Krista Oldiges, Huntsville, OH

Yield: 6 cups (serving size: 1/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 24%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 7.4g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 186mg
  • Calcium: 13mg

Ingredients

  • 3 cups chopped tomato (about 2 medium)
  • 1 cup chopped red bell pepper (about 1 medium)
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/2 cup chopped red onion
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup fresh lime juice (about 2 limes)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 jalapeño pepper, finely chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can extrasweet whole kernel corn, drained

Preparation

  1. Combine all ingredients in a large bowl, stirring well to combine.
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