Salsa with Corn and Black Beans

By Becky Jo

Fresh salsa is always better than bottled, and it is much lower in sodium. This salsa is great with tortilla chips, on tacos or burritos or tostadas, or even straight out of the bowl!

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

4 medium tomatoes,
diced 1/2 white onion,
chopped 1/2 cup fresh cilantro,
chopped 2 cloves garlic, minced
1 ear corn (about 6 oz canned)
1 jalapeno, finely chopped
1/2 cup cooked black beans
juice of 1/2 lime

Details

Servings 18
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Combine all ingredients. Allow flavors to blend in refrigerator for at least an hour, taste and adjust seasonings.
Makes about 4.5 cups, or 18 1/4 cup servings.

Number of Servings: 18

Recipe submitted by SparkPeople user TAHLON.