Corn, Veggie, and Bean Salsa

Name: Corn, Veggie, and Bean Salsa
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican, Latin American
Ingredients: 1 16 oz can black beans; 1 16 oz can kidney beans; 1 16 oz can corn; 2 bell peppers, chopped; 1 red onion, chopped; 1 medium or large tomato, chopped; 2 jalapeños, chopped; Juice of 2 limes; 1/2 cup cilantro, chopped; 1 tablespoon oil; 1/4 teaspoon salt; 1/4 teaspoon pepper

4 steps

Prep:15min

This two bean, corn and veggie salsa is the perfect recipe for any summer occasion. It's quick, easy and requires minimal effort, while still packing a ton of flavor!

Updated at: Thu, 17 Aug 2023 12:03:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories111.1 kcal (6%)

Total Fat1.8 g (3%)

Carbs19.9 g (8%)

Sugars2.1 g (2%)

Protein5.4 g (11%)

Sodium387.9 mg (19%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 x 16 ozcan black beans

1 x 16 ozcan kidney beans

1 x 16 ozcan corn

medium, or large, chopped

½ cupcilantro

1 tablespoonoil

¼ teaspoonsalt

¼ teaspoonpepper

Instructions

Step 1

Add black beans, kidney beans, and corn to a strainer. Run under cold water for 30 seconds or until the water underneath the strainer is mostly clear.