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| Corn Black Bean Salsa Recipe |
Category: Spreads / Dips
Rating:
N/A
Servings: 16
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Ingredients
15 oz black beans, rinsed and drained
1 cup corn, thawed
1/2 cup red bell pepper, chopped
1/2 cup cilantro, chopped
8 whole green olive, sliced
3 tablespoon lime juice, fresh
2 tablespoon balsamic vinegar
1/2 teaspoon cumin, ground
1/4 teaspoon salt
Cooking Directions:
Combine all ingredients. Store in refrigerator up to 3 days in an airtight container. Yeild: 4 cups
Notes: This is one of Sourther Living's "Best Recipes" for 1996 Per serving: 106 Calories; 1g Fat (6% calories from fat); 6g Protein; 20g Carbohydrate; 0mg Cholesterol; 57mg Sodium
dips
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