Salsa Verde Corn and Bean Salad

4 Reviews

Prep: 20 min
Ready In: 20 min

“Red pepper, mango, corn and black beans are mixed with a zesty green salsa for this refreshing corn and bean salad.” - by Campbell's Kitchen

Ingredients

1 1/4 cups Pace® Salsa Verde
1 large red pepper, diced
1 cup whole kernel corn
1 (15 ounce) can black beans, rinsed and drained
1 mango - peeled, seeded and diced
2 tablespoons chopped fresh cilantro leaves

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Metric US

Original recipe yields 5 servings

Directions

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

Nutrition

Amount Per Serving (5 total)

Calories
86 cal
4%

Fat
1.5 g
2%

Carbs
17 g
5%

Based on a 2,000 calorie diet

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Reviews (4)

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Lighthouse Mom

Nov. 1, 2010

"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...." See more"

kellieann

Aug. 15, 2011

"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...." See more"

SarahSyp

May. 11, 2012

"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)...." See more"

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