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Spicy Black Bean Salsa
Servings:
8
Prep Time:
10
minutes
mins
Cook Time:
30
minutes
mins
Total Time:
40
minutes
mins
Author:
Sandy / Reluctant Entertainer
Course:
Appetizer
Cuisine:
Latin
With just the right amount of spice, this Spicy Black Bean Salsa is a great topping for tacos or burritos, but it’s also fabulous with chips!
Ingredients
1
15 oz
can Black Beans, drained and rinsed
1
10 oz
can Ro*Tel Original Diced Tomatoes
1
10 oz
Green Chilies, drained
½
cup
whole kernel corn
,
frozen or canned (I used a Corn Chile salsa)
¼
cup
finely chopped red onion
¼
cup
finely chopped fresh cilantro
1
Tbsp.
lime juice
¼
tsp.
ground cumin
Instructions
Drain the black beans and rinse them; drain the Rotel tomatoes.
Stir together all ingredients.
Cover and refrigerate for 30 minutes to allow flavors to blend.
Serve with tortilla chips or as a Mexican dish topping.
Nutrition Facts
Calories:
10
kcal
,
Carbohydrates:
2
g
,
Protein:
0.3
g
,
Fat:
0.2
g
,
Saturated Fat:
0.02
g
,
Polyunsaturated Fat:
0.1
g
,
Monounsaturated Fat:
0.1
g
,
Sodium:
17
mg
,
Potassium:
26
mg
,
Fiber:
0.1
g
,
Sugar:
0.3
g
,
Vitamin A:
37
IU
,
Vitamin C:
1
mg
,
Calcium:
3
mg
,
Iron:
0.1
mg