Black Bean and Hatch Chile Salsa

Recipe

Appetizer
Black Bean and Hatch Chile Salsa

Primary Media

Hatch Chile and Black Bean Salsa in a bowl with chips

User Rating

3.52 out of 5 stars
Rate it:
27 ratings

Recipe Data

28
Servings
15min
Prep
15min
Total

Recipe Wellness Badges

Author

Save Options

Description

Hot, medium, or mild, you get to control the heat of this salsa by adding more or less hatch chiles. Start with half a pepper for mild and go from there. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 28
QuantityIngredientAdd
1 (15.25 oz) can Hy-Vee whole kernel corn, drained
1 (15 oz) can Hy-Vee black beans, rinsed and drained
1 c. grape tomatoes, chopped
⅓ c. finely chopped red onion
½ Hatch chile pepper, seeded and diced (or more depending upon desired heat level)
Juice of 1 lime
2 tsp. Hy-Vee Select olive oil
Hy-Vee salt, to taste

Directions

  1. Combine all ingredients in a medium bowl. Cover and refrigerate for 2 hours or overnight.

Nutrition facts

Servings

30 Calories per serving

Amounts Per Serving

  • Total Fat: 0.5g
  • Cholesterol: 0mg
  • Sodium: 85mg
  • Total Carbohydrates: 5g
  • Protein: 1g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 0%

Recipe Source:

Hy-Vee weekly ad from the week of August 15, 2012.