Photo: Dragne Marius
Black Bean and Roasted Corn Salsa
7 ingredients
5 min + 4 min
8
openrecipes
In honor of Cinco de Mayo, it was time to break out the black beans and make a little salsa. This is not the normal tomato-based salsa. Instead, it is filled with fresh corn, lime, cilantro, and onion. Roasting the corn, tomato, and onion adds an extra sweetness to the recipe. This light and refreshing salsa is great for the upcoming warm months.
Estimated Nutrition (whole recipe, rough)
269
Calories
13g
Protein
2g
Fat
56g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 ears Fresh Corn, Shucked And Kernels Removed
- 1 Vine Ripe Tomato, Halved
- ¼ Large Yellow Onion, Peeled
- 15 ounces, weight Black Beans, Drained And Rinsed
- 1 teaspoon Fresh Cilantro, Chopped
- ½ teaspoons Salt
- 1 Lime
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes