Black Bean Salsa (aka Cowboy Caviar)
From your bariatric nutrition team
This flavorful salsa is the perfect accompaniment for any barbeque or summer meal. It can be used as a topping for grilled fish or chicken, served as a side dish or dip, or even enjoyed on its own for a light meal or snack.
2 teaspoons lime zest
¼ cup lime juice
¼ cup canola oil
1 tablespoon ground cumin
1 tablespoon honey
¾ teaspoon salt
2 (15 oz) cans low sodium black beans, rinsed
1 ½ cups corn kernels (about 3 ears if using fresh)
1 large red bell pepper, finely chopped
1 large tomato, chopped
1 medium red onion, finely chopped
¾ cup fresh cilantro leaves, chopped
2 medium scallions, finely chopped
1 jalapeno pepper, finely chopped (seeds removed)
- Whisk together lime zest, lime juice, oil, cumin, honey, and salt in a large bowl.
- Gently stir in beans, corn, bell pepper, tomato, red onion, cilantro, and jalapeno.
- Cover and refrigerate at least 30 minutes before serving and store for up to 4 days.
Nutrition information per serving (about ½ cup): 100 calories, 4g protein, 14g carbohydrates (4g fiber), 4g fat
Recipe adapted from Eatingwell.com