Beans and Salsa

Ingredients

• 1 cup frozen corn kernels
• 1 15-ounce can of black beans, no salt added
• ¼ cup chopped red onion
• ½ cup chopped red pepper
• 1 jalapeno
• ½ cup chopped cilantro
• 2 tablespoons lime juice
• ⅛ teaspoon salt
• Freshly ground black pepper
• 2 mangos

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    513 calories; 5 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 107 grams carbohydrates; 23 grams dietary fiber; 56 grams sugars; 16 grams protein; 2222 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

2 servings

Preparation

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. Season with salt and pepper. Set aside.
6. Peel and cut the mango flesh into bite-size pieces.
7. Combine mango with remaining jalapeno, cilantro and lime juice.

10 minutes