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Corn and Black Bean Salsa Recipe - Healthy Cooking Demo

Baldwin Publishing

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Nutrition Facts

Yield: 8 servings

- Calories: 99
- Fat: 1g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 193mg
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 5g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Corn and Black Bean Salsa Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe

Corn and black beans make this refreshing salsa a healthy alternative to store-bought salsa. This flavorful dip gets a fiery kick from chili powder. Serve it with whole grain tortilla chips.

Ingredients

- 3 ears corn, husked, or 2 1/4 cups frozen corn, cooked
- 1 can (15 1/2 oz) black beans, rinsed and drained
- 1 cup chopped fresh cilantro
- 3 green onions, chopped
- 2 cups seeded and chopped tomatoes
- 2 tsp chili powder
- 1/4 cup fresh lime juice

Preparation

- If using fresh corn, bring a large pot of water to a boil over high heat. Add ears of corn and reduce heat to medium. Boil for 10 minutes. With tongs, remove corn from water and allow to cool. With a sharp knife, cut the corn off of the cob.
- In a bowl, mix corn and remaining ingredients. Toss to combine. Refrigerate, covered, for at least 1 hour.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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