Black Bean Corn Salsa
|Black beans||1 1⁄4 Cup (20 tbs) (Thrive)|
|Pinto beans||1 1⁄4 Cup (20 tbs) (Thrive)|
|Sweet corn||3⁄4 Cup (12 tbs) (Thrive)|
|Canned chopped green chilies||12 Ounce (1 Can, Undrained)|
|Canned chopped green chilies||12 Ounce, undrained (1 Can)|
|Red onion||1⁄2 Small, finely chopped|
|Cilantro leaves||1⁄4 Cup (4 tbs), finely chopped|
|White vinegar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|White sugar||1⁄4 Cup (4 tbs)|
|Cracked black pepper||To Taste (Thrive)|
|Salt||To Taste (Thrive)|
*Cook beans if needed.
*in a small bowl, add sweet corn and cover with warm water. Let sit 5-10 minutes or until corn is softened and rehydrated. Drain.
*Mix black beans, pinto beans, corn, green chiles, red onion and cilantro together in a large bowl.
*To make the dressing, stir the vinegar, vegetable oil, and sugar together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to coat evenly.
Calories 735 Calories from Fat 263
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 4 g20.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 787.1 mg32.8%
Total Carbohydrates 96 g31.8%
Dietary Fiber 20.8 g83.1%
Sugars 16.2 g
Protein 26 g51.8%
Vitamin A 7% Vitamin C 107.6%
Calcium 19.4% Iron 44.7%
*Based on a 2000 Calorie diet