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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (168g) Recipe makes 10 servings |
||
| Calories 165 | ||
| Calories from Fat 8 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.9g | 1% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 198mg | 8% | |
| Potassium 560mg | 16% | |
| Total Carbohydrate 32.7g | 10% | |
| Dietary Fiber 9.3g | 37% | |
| Sugars 1.5g | ||
| Protein 9.7g | 19% | |
Super Easy Black Bean, Corn, and Zucchini Salsa
By: sbera007
May 28, 2009
I love black bean and corn salsa, but almost everyone makes it with onions (which I won't eat raw). I found Black Bean and Corn Tacos and ran with it for this salsa. The key is having good salsa. If you don't like it hot omit the pepper and use mild salsa. Experiment with jalapeno, serrano, habanero, the possibilities are endless. If you do, use hot salsa and add peppers one at a time until desired heat. This is also great with 3/4 cup Mexican cheese blend. I hope you enjoy. TIP:Always rinse canned beans, it drastically reduces the sodium.
SERVES 10
Ingredients
- 1 lb frozen corn (thawed and drained)
- 2 (15 ounce) cans black beans (drained and rinsed)
- 2 small zucchini (finely chopped)
- 2 tablespoons cilantro (chopped)
- 1 1/4 cups salsa
- 2 tablespoons lime juice
- 2 jalapenos (optional)
Directions
1
Mix the above.2
Refrigerate.3
Enjoy.
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- Course > Appetizers > Dips
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
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- Occasion > Holiday/Event > Non-Religious > Independence Day
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