Black Bean and Corn Salsa
"This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken."
- Preparing Time: 15 minutes
- Total Time: 4 hours
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- 1 yellow bell pepper diced
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons apple cider vinegar
- 1/4 red onion finely chopped
- 2/3 cup olive oil
- 1 red bell pepper diced
- 60 ounces cans black beans rinsed and drained
- 1 orange bell pepper diced
- 16 ounces frozen corn thawed
- 1/4 teaspoon hot sauce or to taste
- Carbohydrate 25.5792528922101 g
- Cholesterol 0 mg
- Fat 2.5785299369776 g
- Fiber 7.83231416010983 g
- Protein 7.21107146688784 g
- Saturated Fat 0.356973116034525 g
- Serving Size 1 1 serving (176g)
- Sodium 387.566088630321 mg
- Sugar 17.7469387321003 g
- Trans Fat 0.143371356314364 g
- Calories 152 calories
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight. Optionally mix all together with the corn not thawed, leave out and let sit for 3-4 hours prior to serving. Also makes a great lunch if you mix some tuna fish with it.
