Black Bean and Corn Salsa

Black Bean and Corn Salsa

0 Reviews
From: Diabetic Living Magazine

Spoon this quick and easy salsa on baked tortilla chips or homemade pita chips.

Ingredients 16 servings

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Original recipe yields 16 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen whole kernel corn, thawed
  • 1 large tomato, chopped
  • ½ cup peeled, chopped jicama
  • 2 green onions, thinly sliced
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons lime juice
  • ¼ teaspoon salt
  • ¼ teaspoon ground cumin

Preparation

  • Prep

  • Ready In

  1. In a bowl, toss together black beans, corn, tomato, jicama, green onions, jalapeno, cilantro, lime juice, salt and cumin.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 35 calories; 1 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 1 g sugars; 227 IU vitamin A; 5 mg vitamin C; 11 mg calcium; 0 mg iron; 106 mg sodium; 75 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch

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