Black Bean and Corn Salsa
Recipe from Diabetic Living

Spoon this salsa recipe on baked tortiila chips or homemade pita chips.


Black Bean and Corn Salsa

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Servings: about 4 cups, 16 (1/4-cup) servings
Prep Time: 10 mins
Total Time: 10 mins
Related Categories: Corn Salsa, Cut Corn, Diabetic, Heart Healthy, Low Calorie, Low Carb, Low Fat, Low Sodium, Mexican Salsa, Mexican Salsa, Quick and Easy, Salsa, Salsa Dip
 
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Ingredients
  • 1 
    15-ounce can black beans, rinsed and drained
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  • 1  cup
    frozen whole kernel corn, thawed
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  • 1 
    large tomato, chopped
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  • 1/2  cup
    jicama, peeled and chopped
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  • 2 
    green onions, thinly sliced
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  • 1 
    fresh jalapeno pepper, seeded and finely chopped
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  • 2  tablespoons
    snipped fresh cilantro
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  • 2  tablespoons
    lime juice
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground cumin
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Directions
1.
In a bowl, toss together all ingredients. Makes about 4 cups, 16 (1/4-cup) servings.
Nutrition information
Calories 32, Total Fat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 7 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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