I am a mom of two, so making food with ingredients that are healthy and easy to prepare is important to me. When I have time I like to make my own salsa from scratch, but when I don’t have the time this Black Bean and Corn Salsa recipe is a great option. It’s made with canned black beans – which means it doesn’t take any prep work before you can pop it in the oven, and there is no chopping involved!
prep: 25 mins additional: 8 hrs total: 8 hrs 25 mins Servings: 16 Yield: 16 servings
2 tablespoons apple cider vinegar
1 green bell pepper, diced
¼ teaspoon hot sauce, or to taste
1 yellow bell pepper, diced
4 (15 ounce) cans black beans, rinsed and drained
2 tablespoons red wine vinegar
¼ red onion, finely chopped
1 teaspoon ground cumin
1 (16 ounce) package frozen corn, thawed
1 orange bell pepper, diced
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
? cup olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon salt
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Per Serving: 115 calories; protein 1.2g; carbohydrates 8.2g; fat 9.3g; sodium 149.9mg.