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Corn and Black Bean Salsa

Corn and black beans make this refreshing salsa a healthy alternative to store-bought salsa. This flavorful dip gets a fiery kick from chili powder. Serve it with whole grain tortilla chips.

Suggested Serving Size

3/4 cup


  • 3 ears corn, husked or 2 1/4 cups frozen corn, cooked
  • 1 can (15.5 oz) black beans, rinsed and drained
  • 1 1/2 cups chopped fresh cilantro
  • 3 scallions, chopped
  • 2 cups chopped seeded tomatoes
  • 2 tsp chili powder
  • 1/4 cup fresh lime juice


  1. If using fresh corn, bring a large pot of water to a boil over high heat. Add ears of corn and reduce heat to medium. Boil for 10 minutes. With tongs, remove corn from water and allow to cool. With a sharp knife, cut the corn off of the cob.
  2. In a bowl, mix corn and remaining ingredients. Toss to combine. Refrigerate, covered, for at least 1 hour.
Servings Per Container 8
Calories 99
Total Fat 1
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 0
Sodium 193
Total Carb 21
Fibers 4
Sugars 0
Proteins 5
Vitamin A 0
Vitamin C 0
Iron 0

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