Black Bean Fiesta Salsa
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 200kcal
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Ingredients
- 2 15.5-ounce cans black beans drained and rinsed
- 1 cup frozen corn rinsed under warm water until thawed
- ½ pound jicama peeled and diced in small pieces
- 1 sweet red pepper remove seeds and dice
- 5 whole green onions cleaned and chopped
- 2 fresh tomatoes diced
- 2 teaspoons minced garlic refrigerated or fresh
- ½ or whole bunch fresh cilantro finely chopped
Dressing
- ½ cup lemon juice fresh or bottled
- ¼ cup lime juice fresh or bottled
- ½ cup sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
Instructions
- Combine vegetables, garlic and cilantro, as desired, in 2 quart covered bowl.
- Measure dressing ingredients into a pint jar.
- Cover jar tightly and shake until sugar is dissolved.
- Pour dressing over vegetables and stir thoroughly.
- Marinate in the refrigerator overnight or at least 2 hours to blend flavors.
- Use a slotted spoon to move vegetables to serving bowl to reduce amount of dressing.
- Serve, with slotted spoon, as a condiment with chips, tacos, fajitas or as a salad.
Notes
Salsa may be refrigerated up to 2 weeks. (Water chestnuts may be substituted for jicama).
Ann Schuetzle, Bismarck, ND
Festive, slightly sweet, fresh tasting vegetable salsa.
Festive, slightly sweet, fresh tasting vegetable salsa.
Nutrition
Serving: 199g | Calories: 200kcal | Carbohydrates: 34g | Protein: 5.17g | Fat: 5.69g | Saturated Fat: 0.8g | Sodium: 556mg | Potassium: 418mg | Fiber: 7g | Sugar: 15.75g | Calcium: 38mg | Iron: 1.67mg