Monday, August 02, 2021
RECIPE: Corn and Black Bean Salsa

RECIPE: Corn and Black Bean Salsa

Corn and Black Bean Salsa

Recipe from Extension Agent Michelle Estrada

Ingredients

  • 1 (16-ounce) jar salsa
  • 1 (15.5-ounce) can unsalted black beans, drained and rinsed
  • 1 ½ cups of fresh corn cooked
  • 1 – 2 fresh tomatoes
  • 2 tablespoons lemon juice
  • ¼ teaspoon garlic powder
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin

Preparation

  1. Wash produce.
  2. Chop tomatoes, slice corn off the cob, and chop cilantro.
  3. Combine all ingredients in a medium-size bowl.
  4. Cover and chill for 30 minutes before serving.
  5. Serve with chips or as vegetarian side dish.

Nutrition Facts

  • Servings per Recipe: 24
  • Serving Size: ¼ cup
  • Calories 35
  • Fat 0 g
  • Saturated Fat 0 g
  • Sodium 190 mg
  • Total Carbohydrates 8 g
  • Fiber 1 g
  • Protein 1 g

To watch this recipe, go to the following link or scan the QR code:

https://go.ncsu.edu/cornandblackbeansalsavideo

 

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