Recipe by Campbell's Kitchen
"Red pepper, mango, corn and black beans are mixed with a zesty green salsa for this refreshing corn and bean salad."
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1 1/4 cups
Pace® Salsa Verde
red pepper, diced
whole kernel corn
1 (15 ounce) can
black beans, rinsed and drained
mango - peeled, seeded and diced
chopped fresh cilantro leaves
Flavors just didn't mesh well for me. I normally like citrus salsa but not this. Had a serving with dinner and couldn't finish the rest.
We didn't care for this. There was too much salsa for it to be a salad but not enough ingredients for it to be a salsa. We tried eating it with a fork and with chips and didn't care for it either way.
I made this for a potluck, and it was great. Roasted some frozen corn, and only used less than a half cup of salsa verde (La Costena brand found in Toronto nofrills).
I completely disagree with the other reviewers. I made this recipe with Trader Joe's Salsa Verde and used fresh corn on the cob. Served it to 6 adult guests and they couldn't eat enough of it. Delicious and fresh tasting.
I served this salad on a bed of lettuce with a chipolte sauced chicken on top as a dinner salad and we just loved it. My BF said he'd be happy with it as a side or served with tortilla chips. The only things I changed was to only use 1/2 the salsa and dried cilantro (we don't like it fresh).
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Verde Corn and Bean Salad
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 86
** Calories from Fat: 14
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