Bean Salsa

Aug. 15, 2017
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Prep Time: 10 minutes            Equipment: large mixing bowl, mixing spoon, measuring cups and spoons, knife, cutting board, can opener
Servings: 16 servings           Serving size: 2 Tablespoon

 

 

Ingredients:
⅓ cup black beans, low sodium (drained and rinsed)
½ cup frozen corn (thawed)
2 tablespoons diced red onion
½ cup diced tomato
2 tablespoons chopped cilantro
½ teaspoon diced serrano chile
2 tablespoons garlic lemon vinaigrette

 

Instructions:
1. Combine all ingredients and gently stir together.

 

Variations:

  • Try using the juice of 1 lemon or lime instead of lemon vinaigrette dressing for a lower fat alternative.
  • Any type of bean can be used instead of black beans – we like white beans and black-eyed peas!
  • Add some freshly diced avocado to this recipe for some extra texture and flavor.
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