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: 30 minutes
- Total Time: 30 minutes
- 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
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons apple cider vinegar
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 2/3 cup olive oil
- 1/4 teaspoon hot sauce or to taste
- 4 (15 ounce) cans black beans rinsed and drained
- 1 orange bell pepper diced
- 1/4 red onion finely chopped
- 1 (16 ounce) package frozen corn thawed
- Carbohydrate 2.04482681445009 g
- Cholesterol 0 mg
- Fat 2.3342416255476 g
- Fiber 0.395933179298102 g
- Protein 0.320650400517835 g
- Saturated Fat 0.325530121045525 g
- Serving Size 1 1 serving (35g)
- Sodium 3.80355606232125 mg
- Sugar 1.64889363515198 g
- Trans Fat 0.094174743106364 g
- Calories 30 calories
Directions 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.
