Chili, Corn, and Black Bean Salsa

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Very simple and healthy chili and corn salsa, perfect for a topping or dipping chips.

Submitted by John Theis
Published on August 9, 2015
Prep Time:
10 mins
Total Time:
10 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (15.25 ounce) can whole kernel corn, drained

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 avocado, diced

  • ¾ cup diced red onion

  • 1 tablespoon minced garlic

  • 1 medium lime, juiced

  • 3 tablespoons olive oil

  • 2 tablespoons chili-garlic sauce

  • 2 tablespoons ground cumin

  • 1 pinch cayenne pepper

  • salt and ground black pepper to taste

Directions

  1. Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

Cook's Note:

Salsa only gets better as it rests in the fridge. Add peppers or more chili-garlic sauce for more heat.

Nutrition Facts (per serving)

266 Calories
13g Fat
35g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 266
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Sodium 890mg 39%
Total Carbohydrate 35g 13%
Dietary Fiber 10g 36%
Total Sugars 4g
Protein 8g 16%
Vitamin C 15mg 16%
Calcium 72mg 6%
Iron 4mg 21%
Potassium 611mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.