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Black Bean Salsa
This Back Bean Salsa is a crowd favorite. The balsamic vinegar takes the flavor up a notch!
Course
Appetizers
Cuisine
Mexican
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
servings
Calories
122
kcal
Author
Leigh Anne Wilkes
Equipment
Measuring Cups
Measuring Spoons
Ingredients
15
oz.
can black beans
drained and rinsed well
15
oz.
can whole kernel corn
drained well
1/2
medium onion finely chopped
about 1/3 cup I used a red onion
1/2
cup
finely chopped fresh cilantro
7
oz.
can salsa verde
I used Herdez brand
juice of 1 lime
1/2
tsp
cumin
1/4
cup
balsamic vinegar
salt and pepper to taste
Instructions
Mix all of the ingredients together in a medium bowl and cover with plastic wrap
Let the salsa marinade for a few hours or overnight before serving
Drain most of the liquid from the salsa before serving
Serve with tortilla chips
Video
Notes
Recipe from Mel's Kitchen Cafe
Additional Add Ins
Fresh chopped tomatoes.
Chopped jalapenoes for a little heat.
Diced avocado
Fresh lime juice
Chopped bell pepper
Nutrition
Calories:
122
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
386
mg
|
Potassium:
354
mg
|
Fiber:
5
g
|
Sugar:
5
g
|
Vitamin A:
362
IU
|
Vitamin C:
6
mg
|
Calcium:
24
mg
|
Iron:
1
mg