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Corn and Black Bean Salsa

Heart Healthy Corn and Black Bean Salsa Recipe

                   
Corn and Black Bean Salsa
Fresh or frozen corn and black beans make this refreshing salsa a healthy alternative to store-bought brands. This flavorful gluten-free dip gets a fiery kick from chili powder — serve it with whole grain tortilla chips for a hearty snack.
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Ingredients
Recipe yields 8 servings
3 ears corn, husked or 2 1/4 cups frozen corn, cooked
1 can (15.5 oz) black beans, rinsed and drained
1 1/2 cups chopped fresh cilantro
3 scallions, chopped
2 cups chopped seeded tomatoes
2 tsp chili powder
1/4 cup fresh lime juice
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Directions
Step 1

If using fresh corn, bring a large pot of water to a boil over high heat. Add ears of corn and reduce heat to medium. Boil for 10 minutes. With tongs, remove corn from water and allow to cool. With a sharp knife, cut the corn off of the cob.

Step 2

In a bowl, mix corn and remaining ingredients. Toss to combine. Refrigerate, covered, for at least 1 hour.

Time: 30 minutes
Servings: 8
Calories: 99
Make this for: Healthy Kids Gluten Free
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:99
total fat:1g
sat fat:0g
cholesterol:0mg
sodium:193mg
total carb:21g
fibers:4g
proteins:5g

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Heart Healthy Corn and Black Bean Salsa Recipe
Ingredients
Recipe yields 8 servings
3 ears corn, husked or 2 1/4 cups frozen corn, cooked
1 can (15.5 oz) black beans, rinsed and drained
1 1/2 cups chopped fresh cilantro
3 scallions, chopped
2 cups chopped seeded tomatoes
2 tsp chili powder
1/4 cup fresh lime juice
Directions
Step 1

If using fresh corn, bring a large pot of water to a boil over high heat. Add ears of corn and reduce heat to medium. Boil for 10 minutes. With tongs, remove corn from water and allow to cool. With a sharp knife, cut the corn off of the cob.

Step 2

In a bowl, mix corn and remaining ingredients. Toss to combine. Refrigerate, covered, for at least 1 hour.

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