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
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172.9 calories
carbohydrate: 19.8 g
cholesterol: : -
fat: 9.9 g
fiber: 4.8 g
protein: 4.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 642.1 mg
sugar: 4 g
transFat: : -
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.