Saturday, August 11, 2012

Black Bean Salsa











     Years ago when I lived in Alabama, a new girl at church made this recipe for a baby shower. It was so satisfying and delicious that it became a ward obsession. Everybody was making the “Jaymi” salsa! I’ve sometimes seen other versions, so bean salsa is floating around in the recipe-sphere.
          The recipe has broad appeal. Since moving to Maryland, my friends here tried it, loved it, and make it. Sometimes I’m not the one who brought it to an event. J
It’s not spicy at all but still has a little zing from the dressing. The best part is that it’s super-easy to throw together but tastes impressive!

Ingredients:

15. 5 oz. can black beans, drained 

15 oz. can black-eyed peas, drained

15 oz. can whole-kernel corn, drained

1 small red (or other) onion, minced (~ ½ c.)  

1 avocado, peeled & diced

2 tomatoes, diced

½ bunch cilantro

¾ c. - 1 c. Italian salad dressing (to taste)
(I usually use the Good Seasons dressing)



Instructions:

Combine everything in a bowl.

Serve with tortilla chips!



*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
15.5 oz. black beans
420
63
21
28
21
15 oz. black-eyed peas
350
80.5
14
21
7
15.25 oz. corn
280
45.5
7
7
0
Small onion
28
0
1
1
2
1 avocado
322
1
13
4
2
2 medium tomatoes
44
0
2
2
2
¾ c. Italian dressing
880
48
0
0
0
Total: (6 cups)
2324 kcal
238 %
58 g
44 g
34 %
¼ cup serving:
97 kcal
10 %
2.5 g
2 g
1.5 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com/facts/

This post is shared at:
Penny Pinching Party
Look What I Made
Show Me What Ya Got
Tuesday Talent Show

No comments:

Post a Comment