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CDKitchen

Black Bean And Shoepeg Corn Salsa
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 2-5 hrs

Ingredients:
1 can (16 ounce size) black beans, rinsed and drained
1 can (12 ounce size) white shoepeg corn, rinsed and drained
1/4 cup minced cilantro leaves
1/2 cup chopped green bell pepper
1 medium purple onion, chopped
4 medium tomatoes, seeded and chopped
1 jalapeno, seeded and chopped
1 tablespoon canola oil
3 tablespoons fresh lime juice
1 teaspoon salt
1 teaspoon garlic powder

Directions:
Combine the black beans, corn, cilantro, bell pepper, onion, tomatoes, and jalapeno in a bowl. Mix well.

Drizzle the black bean mixture with the oil and lime juice. Stir in the salt and garlic powder. Mix well.

Cover the bowl and refrigerate the salsa for a minimum of 2 hours or up to 12 hours.

Serve the bean and corn salsa with tortilla chips.

Recipe Location: https://www.cdkitchen.com/recipes/recs/99/Black_Bean_Salsa19619.shtml
Recipe ID: 10349

Nutrition:
per serving: 169 calories, 4g fat, 30g carbohydrates, 7g protein.

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