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Black Bean Salsa

Yield 6 cups (serving size: 1/3 cup)
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

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

Nutrition Information

  • calories 38
  • caloriesfromfat 24 %
  • fat 1 g
  • satfat 0.1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1.5 g
  • carbohydrate 7.4 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 186 mg
  • calcium 13 mg

How to Make It

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