Tex Mex Bean Salsa
Author: 
Serves: 25
 
Ingredients
  • 1, 16- oz. can black beans
  • 1, 16-oz. can light red kidney beans
  • 1, 16- oz. can pinto beans
  • ⅓ cup chopped green or red onions
  • 1 chopped green pepper
  • 1 chopped red pepper
  • 1 bag frozen corn
  • ¼ cup chopped cilantro
  • 1 lime, squeezed
  • For Dressing
  • 4 tbsp. sugar (can be more or less depending on taste preference)
  • 1 package taco seasoning (optional)
  • ½ cup cider vinegar
  • ¼ cup vegetable or canola oil (don’t use olive oil)
  • 1 tsp salt
  • 1 tsp pepper
Instructions
  1. Rinse and drain all beans. Stir in chopped veggies and lime juice. Then combine the dressing ingredients: sugar, taco seasoning, vinegar, oil, salt and pepper, mixing well. Serve as a salad or as a bean dip with vegetables or baked chips. Make a day or so ahead and it will taste even better!
Nutrition Information
Calories: 93 Fat: 3 g Saturated fat: 0 g Carbohydrates: 15 g Sugar: 3 g Sodium: 186 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg
Recipe by Nutrition Twins at https://nutritiontwins.com/tex-mex-bean-salsa/