Recipe by jmama307
"This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken."
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4 (15 ounce) cans
black beans, rinsed and drained
yellow bell pepper, diced
orange bell pepper, diced
green bell pepper, diced
red onion, finely chopped
1 (16 ounce) package
frozen corn, thawed
red wine vinegar
apple cider vinegar
chopped fresh cilantro
hot sauce, or to taste
I submitted this recipe and would like to note that the oil can be cut back. I made a batch about 1/2 the size of the original and only needed about 1tbs of olive oil. I also added some fresh lime juice for a little more moisture. Happy cooking!
I served this in a baked toritlla bowl, with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.
Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow.
This is super quick and easy and healthy! I sauteed all of the veggies and added green chiles. Great recipe to make big batches of and portion it out for snacks at work! Also a FANTASTIC filling for Quesadillas!
Really phenomenal. I was hesitant at first about all the different kinds of oils and vinegars going into it, but it really all comes together. The normal recipe barely fit in my largest mixing bowl! But it's a very versatile dish -- I've put it with risotto, baked potatoes, salad... Make it on Monday and it will last you through the week!
GREAT flavor! Yeah, the oil can be cut back to taste, and I like a lesser bean-to-corn ratio, so I only used to cans of beans and a full can of corn. But it's awesome as is.
Great salsa! I was going to double it, but then I realized that 16 servings IS A LOT OF SALSA! The only thing I adjusted was the black beans. I used 3 cans, and it worked out perfectly. Fair distribution of all parts---just how I like it.
wonderful! i thought i love Pampered chef's version of confetti but this is better. more of a kick! making this for my daughters wedding reception as the color scheme is black red and white and the beans and peppers tie into that. Great for a Texas appetizer or side. thanks and will try to submit a pic for you too
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Corn Salsa
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 115
** Calories from Fat: 84
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