Recipe
Appetizer
Red, White and Bean Salsa
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 40
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (15 oz each) cans Hy-Vee black beans, drained, rinsed | ||
| 1 (11 oz) can white shoepeg corn, drained | ||
| ¼ c. chopped white onion | ||
| 2 tbsp. Hy-Vee Select garlic-flavored olive oil | ||
| 1 tbsp. minced cilantro | ||
| 3 tbsp. juice from 2 limes | ||
| 1 c. chopped fresh tomatoes | ||
| Hy-Vee bite-size tortilla chips, optional |
Directions
- In a medium bowl, stir together all ingredients except tomatoes and chips. Cover and refrigerate for 4 hours or overnight.
- Just before serving, stir in tomatoes. Serve with tortilla chips if desired.
Nutrition facts
Servings
30 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrates: 4g
- Protein: 1g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 0%