Black Bean and Corn Salsa
This black bean and corn salsa is a blend of fresh tomatoes, cilantro, jalapeno, corn kernels and beans, all mixed together to make a zesty and flavorful dip. Serve your salsa with a side of tortilla chips, or use it as a topping for meat or seafood.
Calories 39 kcal
1 cup diced Roma tomatoes cored and seeded 3/4 cup canned black beans drained and rinsed 1/2 cup corn kernels fresh, thawed from frozen or canned 1/4 cup red onion finely chopped 2 tablespoons jalapeno seeds and ribs removed, then minced 1/4 teaspoon minced garlic 1/3 cup chopped cilantro leaves the juice of one lime salt to taste
Place the tomatoes, beans, corn, red onion, jalapeno and garlic in a bowl. Stir to combine. Add the cilantro, lime juice and salt. Stir gently until everything is mixed together. Let stand at room temperature for 20 minutes. Serve, or cover and refrigerate for up to 8 hours.
Calories: 39 kcal | Carbohydrates: 8 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 110 mg | Potassium: 166 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 321 IU | Vitamin C: 11 mg | Calcium: 10 mg | Iron: 1 mg