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–+ servings

Black Bean and Corn Salsa

This salad is so delicious and refreshing! You can pair it with just about anything.
Course Appetizers and Snacks
Cuisine American
Keyword Easy, Fall, Fiber, Make ahead, Party, Quick, Spring, Summer
Condition Chronic Kidney Disease, Dairy Free, Diabetes, Gluten Free, Heart Health, Low Sodium, Nut Free, PCOS, Vegetarian
Servings 20

Ingredients

  • 2 cans black beans
  • 1 can black eyed peas
  • 2 cans corn sweet
  • 2 bell peppers
  • 1 jalapeno
  • 1-2 tomatoes
  • 1/2 red onion
  • 1/4 cup cilantro chopped
  • 1 lime juiced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 clove garlic minced
  • 4 tbsp olive oil
  • 4 tbsp red wine vinegar
  • salt and pepper to taste
  • tortilla chips for serving

Instructions

  • Open the cans of black beans, black eyed peas, and corn then drain and rinse the contents and put them into a bowl. Drain well to make sure it doesn’t turn watery.
  • Chop bell peppers and the jalapeño. If you don't want the salsa to be as spicy, you can de-seed the jalapeño before adding to the bowl.
  • Dice the tomatoes and onion and chop the cilantro. Add them into the bowl.
  • Add the lime juice, cumin, chili powder, and garlic into the bowl.
  • Drizzle the olive oil and red wine vinegar over the contents in the bowl.
  • Add salt and pepper to taste.
  • Mix well and serve with chips.

Nutrition

Carbohydrates: 17g | Protein: 4g | Fat: 4g | Sodium: 166mg | Potassium: 265mg | Fiber: 4g