Confetti Bean Salsa
This healthy recipe comes from NDSU Extension Service.
Ingredients
- 1 (15-ounce) can black or kidney beans
- 1 (15-ounce) can whole-kernel corn*
- 1 c. chunky salsa, mild or medium
Directions
Drain and rinse the beans and corn in a colander. Combine all ingredients in a medium-sized bowl. Mix gently. Refrigerate until serving.
*You can substitute 1 c. frozen corn for the canned corn.
Makes six servings.
Per Serving: about 150 calories, 1 gram (g) fat, 6 g protein, 26 g carbohydrate, 7 g fiber and 370 milligrams sodium.
