Quick Corn and Bean Salsa recipe
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- 1 (15.25 ounce) can yellow corn, drained 1 (15.25 ounce) can white corn, drained 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can black-eyed peas, rinsed and drained 3 tomatoes, diced 2 avocados - peeled, pitted, and cut into small cubes 1 bunch cilantro, chopped 7 green onions, chopped 1 (16 ounce) bottle zesty Italian-style salad dressing
Nutrition Info
- 172.9 caloriescarbohydrate: 19.8 gcholesterol: : -fat: 9.9 gfiber: 4.8 gprotein: 4.2 gsaturatedFat: 1.5 gservingSize: -sodium: 642.1 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Quick Corn and Bean Salsa
Directions
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Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.