Fresh Black Bean and Corn Salsa
There are a lot of black bean and corn salsa recipes, but I think this one is the freshest tasting salsa because of the frozen corn and that the corn is still frozen when you add it to the salsa.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 package taco seasoning mix
- 2 cans black beans rinsed
- 1 (24 ounce) packagefrozen white and yellow corn
- 1/2 cup very finely chopped red onion
- 1/2-1 very finely chopped jalapeno
- 2 -3 large tomatoes chopped
- 1 bunch cilantro chopped very fine
- 2 limes juice of
- 2 avocados (optional)
- Carbohydrate 23.48013510402 g
- Cholesterol 0 mg
- Fat 0.95336359948 g
- Fiber 7.21070439962033 g
- Protein 6.10822674332 g
- Saturated Fat 0.323395424218 g
- Serving Size 1 1 serving(s) (117g)
- Sodium 138.445364494 mg
- Sugar 16.2694307043997 g
- Trans Fat 0.204595576826 g
- Calories 112 calories
First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together. Then prepare and add the other ingredients and mix gently. The corn will help keep the salsa cool while you are taking it where ever it needs to go. I try to make 2 or 3 hours ahead so the taco mix can do it's thing.
