Black Bean Salsa
This salsa is lively and delicious; I have never met an adult who didn't love it. (May be a little spicy for young kids.) Serve it with tortilla chips; pairs nicely with chicken or fish. Adapted from a Goya recipe found in a magazine ad in Nov. 2002.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 tbsp olive oil
- 10 oz. frozen corn
- 2 15.5 oz. cans black beans rinsed
- 3 tbsp pickled jalapenos chopped
- 2 tsp garlic minced
- 1 tsp adobo with pepper
- 1 c onion diced
- 1/2 c red bell pepper diced
- 1 large tomato seeded and diced
- 3 tbsp. cilantro minced
- 3 tbsp. lime juice
- 1 tbsp. chili powder
- Carbohydrate 128.632514272783 g
- Cholesterol 0 mg
- Fat 3.18192708519315 g
- Fiber 23.6471006580754 g
- Protein 15.314730845831 g
- Saturated Fat 0.814964000577108 g
- Serving Size 1 1 Serving (1402g)
- Sodium 127.364500045461 mg
- Sugar 104.985413614708 g
- Trans Fat 0.480882875337719 g
- Calories 566 calories
Combine all ingredients in a large container with a tightly sealing lid. Seal and toss vigorously to mix. Serve chilled or room temperature, with tortilla chips.
