Description
This black bean and corn salsa takes 15 minutes to make and is a great appetizer for game day. Simply grab your favorite tortilla or corn scoops.
Ingredients
Units
Scale
- 1 can black beans
- 1 can yellow corn or yellow & white corn
- 1 can petite diced tomatoes
- 1 can diced Rotel tomatoes
- 1/4 cup diced onion
- 3 tablespoons freshly chopped cilantro
- a dash of lime juice, or the juice from the whole lime, if preferred (I used it all)
- Tortilla scoops for dipping
Instructions
- Open the corn and diced tomatoes, drain them and transfer to a large bowl.
- Open the black beans, rinse them thoroughly and drain well. Add them to the bowl.
- Add the onion, cilantro and lime juice and mix thoroughly.
- Serve with tortilla scoops, chips or large Frito scoops.
- Refrigerate leftovers covered for up to 3 days.
Nutrition
- Serving Size:
- Calories: 783
- Sugar: 34.1 g
- Sodium: 2801.4 mg
- Fat: 5.2 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Carbohydrates: 165.9 g
- Fiber: 40.8 g
- Protein: 38.1 g
- Cholesterol: 0 mg