Black Bean Salsa

recipe
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

Nutritional 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

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

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

Krista Oldiges, Huntsville, OH,

Cooking Light

September 2005
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