Food and Nutrition


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Confetti Bean Salsa

This healthy recipe comes from NDSU Extension Service.


  • 1 (15-ounce) can black or kidney beans
  • 1 (15-ounce) can whole-kernel corn*
  • 1 c. chunky salsa, mild or medium


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.

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