Black Bean and Corn Salsa

Black Bean and Corn Salsa

28 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    8 h 25 m
jmama307
Recipe by  jmama307

“This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

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Directions

  1. Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

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Reviews (28)

Rate This Recipe
jmama307
32

jmama307

I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh lime juice for a little more moisture. Happy cooking!

Susan Moore Pickett
16

Susan Moore Pickett

I served this in a baked toritlla bowl, with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.

ukrainka23
15

ukrainka23

Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 115 cal
  • 6%
  • Fat
  • 9.3 g
  • 14%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

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