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    You are in: Home / Recipes / Corn and Bean Salsa Recipe
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    Corn and Bean Salsa

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    anonymous23's Note:

    My mom brought this recipe home from Bunco, raving about it. I was skeptical, but she was right--it's fantastic. Now I get asked for the recipe when I make it for parties. This is best when it's made a day or two in advance so that all the flavors get a chance to mingle.

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    Units: US | Metric


    1. 1
      In a large bowl, mix the corn, beans, celery, red onion, and carrots.
    2. 2
      Mix the rest of the ingredients (oil, cilantro, garlic, red wine vinegar, cumin) separately and pour over the veggies.
    3. 3
      Mix well.
    4. 4
      Serve with tortilla chips.

    Ratings & Reviews:

    • on October 14, 2007


      This is super-delish. The flavors wrap around each other after sitting for a few hours, and it tastes even better than when initially mixed. I used only one can of black beans instead of 2, and rice vinegar instead of red wine vinegar, but those were my only changes. Great recipe, anonymous23! Made for PAC Fall 2007.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Corn and Bean Salsa

    Serving Size: 1 (80 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 206.6
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 330.9 mg
    Total Carbohydrate 33.5 g
    Dietary Fiber 7.4 g
    Sugars 3.6 g
    Protein 8.2 g

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