black bean and corn salsa

Name: Black Bean and Corn Salsa
Prep time: 15 min
Cook time: 5 min
Ingredients: 16 oz. jar(s) mild or medium salsa; 4 tablespoon(s) vinegar of your choice.; 4 tablespoon(s) splenda; 1 can(s) whole kernel corn or 1 cup of frozen corn; 1 can(s) black beans drained and rinsed.; 1 small red onion finely diced; 1 medium red pepper finely diced; 3/4 cup(s) mexican blend shredded cheese/optional for vegetarians.

(1 RATING)

59 Pinches

Karen Ruth

Williamsburg, IA

Updated on Jul 20, 2011

My husband and I are both Diabetic and we fell in love with this salsa. I have adapted it so it is more diabetically concious.

Rate

No Image

prep time 15 Min

cook time 5 Min

method ---

yield Several

Ingredients

16 oz. jars mild or medium salsa
4 tablespoons vinegar of your choice.
4 tablespoons splenda
1 can whole kernel corn or 1 cup of frozen corn
1 can black beans drained and rinsed.
1 small red onion finely diced
1 medium red pepper finely diced
3/4 cup mexican blend shredded cheese/optional for vegetarians.

How To Make black bean and corn salsa

Step 1

Mix Salsa, Vinegar,Splenda, corn, and beans together and let it marinate while you dice the onion and pepper.

Step 2

Dice onion and red pepper and add to mixture.
Step 3

Cover and refridgerate for at least 1 hour so the flavors can marry.
Step 4

The cheese is optional, but add it right before serving as the cheese will become kind of slimy if you let it sit to long.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes