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Confetti Bean Salsa

Confetti Bean Salsa – Forkwise recipe card (illustration, no photo yet)
SnacksMexican⏱ 25 minServes 6EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 can (15.5 ounces) black or red beans, low-sodium
  • 1 can (15.2 ounces) corn, low-sodium
  • 1 cup fresh tomato salsa

Method

  1. Drain and rinse the beans. Drain the corn.
  2. Combine beans, corn, and salsa in a medium-sized bowl. Mix.

Like it hot? Add a few drops of hot sauce or chopped green chilis. Try chopped cilantro, parsley or green pepper, too. Learn more about: Corn

Nutrition per serving

Serving size: 1/6 of recipe

  • Total Calories: 143
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 279 mg
  • Carbohydrates: 29 g
  • Dietary Fiber: 7 g
  • Total Sugars: 4 g
  • Protein: 7 g

Source: USDA MyPlate Kitchen nutrition facts for this recipe. Estimates only.

Recipe source: USDA MyPlate Kitchen · Public domain (U.S. Government work) · The Power of Choice USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA) · Reformatted; ingredient quantities parsed
No photo yet – illustrated placeholder.