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Ready In:
20 minutes
Serves: 6
This also makes a great taco filling or topping for tortilla chips.
What you'll need
Strainer
Measuring cups
Measuring spoons
Sharp knife
Large bowl
Cutting board
Ingredients
Serves 6
15 ounces Black Beans canned, rinsed, drained
15 ounces Corn canned and drained or 2 cups Corn fresh or frozen, thawed
4 stalks Green Onions chopped
1 Green Bell Pepper chopped
2 Tomatoes seeded, chopped
1 Jalapeño Pepper seeded, minced, optional
1 Avocado peeled, pitted, diced, optional
1 Lime juiced
1/4 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 teaspoon Ground Cumin
2 tablespoons Olive Oil
Directions
1.Combine ingredients in a large bowl. Chill for an hour, if possible, before serving.
Chef's Tips
Some jalapeños can be mild while others are spicy. Taste a tiny piece before deciding how much you want to add.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 228 | ||
| % Daily Value* | ||
| Total Fat 10 g | 13% | |
| Saturated Fat 1.5 g | 8% | |
| Sodium 440 mg | 19% | |
| Total Carbohydrate 31 g | 11% | |
| Dietary Fiber 10 g | 36% | |
| Protein 8 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
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