This recipe came to me a few years ago after poking around Pinterest and trying to find an easy appetizer to bring to a tailgate. Ever since it has been one of my go to recipes and it’s always gone in minutes. I promise you’ll get compliments on it!
Not only is it delicious, but it is low in calories and fat free! Eating it with tortilla chips is ideal. If you’re trying to keep it light I like Trader Joe’s Baked Blue Corn Tortilla Chips. This can also be added to chicken and fish dishes if you’re looking for a way to kick up the flavor for lunch or dinner. Corn gets a bad rap sometimes, but it is considered a whole grain. One cup of corn contains about 125 calories, almost 5 grams of protein, 3 grams of fiber, and 27 grams of carbohydrates. It also is high in phosphorous containing 129 mg per cup. Corn is higher in carbohydrates, but it does have decent amount of fiber. It is not a whole grain I use often, but it can fit in a balanced diet.
Black Bean & Corn Salsa
- 15.5 oz can black beans
- 8.5 oz can sweet corn
- 1 red bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped (optional)
- 1/4 cup cilantro, rough chop
- 1/2 bunch scallions or green onions, chopped
- 1/2 tsp cumin
- 14 tsp salt
- 1/4 tsp pepper
- 2 tbsp balsamic vinegar
- Juice 1 lime
Drain and rinse canned black beans and corn. Add black beans, corn, red bell pepper, jalapeno, and scallions to a medium bowl. In a small bowl, mix together cumin, salt, pepper, balsamic vinegar, and lime juice. Pour dressing mixture over salsa and stir to combine. At the end, stir in the cilantro. Let sit at least one hour for the flavors to combine. Enjoy with some blue corn or baked tortilla chips!
Number of servings: 12 | Serving size: 1/2 cup
Calories: 60, total fat: 0 g, total carbohydrates: 12 g, dietary fiber 3 g, sugars 2 g, protein 3 g
What is your favorite warm weather salsa? Tell me below! For me it’s a toss up between this and my Summer Pineapple Salsa!