Alice Henneman, MS, RD, UNL Lancaster County Extension
This Confetti Bean Salsa recipe is so easy to make and tastes great! Plus, with all the vegetables, you get lots of nutrients and fiber!
- 1 can (15 ounce) black or red beans
- 1 can (11 ounce) corn
- 1 cup salsa
1. Drain and rinse the beans. Drain the corn.
2. Combine beans, corn, and salsa in a medium-size bowl. Mix.
Note: Like it hot? Add a few drops of hot sauce or chopped green
chilies. Try chopped cilantro, parsley or green pepper, too.
Yield: 6 1/2-cup servings
You can substitute 1-1/2 cup of cooked dry beans for the can of beans and 1-1/4 cup of thawed frozen corn for the can of corn.
Adapted from: The Power of Choice, Food and Nutrition Service, USDA and Food and Drug Administration, DHHS. Author: USDA, Food and Nutrition Services (FNS).