Salsa Verde Corn and Bean Salad

Salsa Verde Corn and Bean Salad

5 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Campbell's Kitchen

“Red pepper, mango, corn and black beans are mixed with a zesty green salsa for this refreshing corn and bean salad.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

Directions

  1. Stir the salsa, pepper, corn, beans, mango and cilantro in a medium bowl. Serve immediately or cover and refrigerate until ready to serve.

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Reviews (5)

Rate This Recipe
Lighthouse Mom
5

Lighthouse Mom

Flavors just didn't mesh well for me. I normally like citrus salsa but not this. Had a serving with dinner and couldn't finish the rest.

kellieann
2

kellieann

We didn't care for this. There was too much salsa for it to be a salad but not enough ingredients for it to be a salsa. We tried eating it with a fork and with chips and didn't care for it either way.

SarahSyp
1

SarahSyp

I made this for a potluck, and it was great. Roasted some frozen corn, and only used less than a half cup of salsa verde (La Costena brand found in Toronto nofrills).

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 1.5 g
  • 2%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 467 mg
  • 19%

Based on a 2,000 calorie diet

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