Beans and Salsa Recipe

Name: Beans and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen corn kernels; 1 15-ounce can of black beans, no salt added; 1/4 cup chopped red onion; 1/2 cup chopped red pepper; 1 jalapeno; 1/2 cup chopped cilantro; 2 tablespoons lime juice; ⅛ teaspoon salt; Freshly ground black pepper; 2 mangos

Servings: persons

1 cup frozen corn kernels
1 15-ounce can of black beans, no salt added
1/4 cup chopped red onion
1/2 cup chopped red pepper
1 jalapeno
1/2 cup chopped cilantro
2 tablespoons lime juice
⅛ teaspoon salt
Freshly ground black pepper
2 mangos

1
Add a tablespoon or two of water to corn and cook a couple of minutes.
2
Drain beans and rinse thoroughly.
3
Chop onion and red pepper; wash, seed and mince jalapeno.
4
Wash, dry and chop cilantro.
5
Drain corn and combine with beans, onion, red pepper, half the jalapeno, half the cilantro and half the lime juice.
6
Season with salt and pepper.
7
Set aside.
8
Peel and cut the mango flesh into bite-size pieces.
9
Combine mango with remaining jalapeno, cilantro and lime juice.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup frozen corn kernels, 1 15-ounce can of black beans, no salt added, 1/4 cup chopped red onion, 1/2 cup chopped red pepper, and more.

Yes, Beans and Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beans and Salsa

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