Corn and Black Bean Salsa

Recipe from Extension Agent Michelle Estrada

Ingredients

• 1 (16-ounce) jar salsa
• 1 (15.5-ounce) can unsalted black beans, drained and rinsed
• 1 ½ cups of fresh corn cooked
• 1 – 2 fresh tomatoes
• 2 tablespoons lemon juice
• ¼ teaspoon garlic powder
• 2 tablespoons chopped fresh cilantro
• ½ teaspoon ground cumin

Preparation

1. Wash produce.
2. Chop tomatoes, slice corn off the cob, and chop cilantro.
3. Combine all ingredients in a medium-size bowl.
4. Cover and chill for 30 minutes before serving.
5. Serve with chips or as vegetarian side dish.

Nutrition Facts

• Servings per Recipe: 24
• Serving Size: ¼ cup
• Calories 35
• Fat 0 g
• Saturated Fat 0 g
• Sodium 190 mg
• Total Carbohydrates 8 g
• Fiber 1 g
• Protein 1 g

To watch this recipe, go to the following link or scan the QR code:

https://go.ncsu.edu/cornandblackbeansalsavideo