A delicious salsa packed full of fresh summer vegetables! Not only served as just a dip with corn chips, but also great on top of grilled chicken or in a salad.
1 (15oz) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed
1/2 cup chopped bell pepper
1 medium-large tomato, chopped
1/2 cup chopped fresh cilantro
8 small green onions, chopped
1 jalapeño, chopped
3 Tbsp lime juice
2 Tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1. Mix all ingredients in a bowl.
2. Refrigerate 2-3 hours or overnight to let flavors fully develop.
Nutrition Information (1/4 cup): 30 calories, 0g fat, 6 g carbohydrates, 2 g protein