Black Bean and Corn Salsa
Author: Kari- CookingUpClean
Recipe type: Sauces and Dips
Cuisine: Mexican
Serves: 8
- 1 can black beans, drained and rinsed
- 2 cups corn kernels cut from the cob or use 1 can, drained and rinsed (use no salt added for low sodium)
- 3 tomatoes, seeded and diced
- 2 jalapenos, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ¼ cup cilantro, chopped
- juice of 1 small lime (about 2 tablespoons)
- ½ teaspoon pink himalayan salt or to taste (omit for low sodium or use just a pinch)
- Combine all ingredients in a dish and stir well.
- Serve over tacos, fajitas, chili or with tortilla chips!
* for low sodium, use only ¼ teaspoon of salt or omit the salt for sodium. Using ¼ tsp = 130mg/serving and no added salt = 59mg
Calories: 99 Fat: 1g Carbohydrates: 20g Sodium: 202mg* Fiber: 5g Protein: 5g
Recipe by at https://www.cookingupclean.com/black-bean-corn-salsa-2/
3.5.3229