Mexican

Black Bean and Shoepeg corn salsa is for Side Dish.

Black Bean and Shoepeg corn salsa takes 5 minutes to prepare.

Black Bean and Shoepeg corn salsa takes several minutes to cook.

Black Bean and Shoepeg corn salsa makes 10 servings.

The ingredients for Black Bean and Shoepeg corn salsa are:

1 can black beans, rinsed
1 can black-eyed peas, rinsed
1 can rotel
1 can shoepeg white corn, rinsed
chopped cilantro (to taste)
chopped parsley (to taste)
diced green onions
2 generous sqirst of fat-free Italian salad dressing
Dump in bowl and stir. Serve with baked tortillas as appetizer.

May be served as an entree over brown rice or wrapped in a whole wheat torilla with some grilled chicken. If eaten with brown rice, drink with some OJ to make a complete protein and enhance the absorption of iron.

Can make days ahead. Nice with chopped colored peppers too.

Here is how you make Black Bean and Shoepeg corn salsa:

Makes about 10 servings.Number of Servings: 10Recipe submitted by SparkPeople user DUELATHLETE.

The nutritional information for Black Bean and Shoepeg corn salsa is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 134.5

• Total Fat: 0.6 g
• Cholesterol: 0.2 mg
• Sodium: 819.7 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 6.2 g
• Protein: 7.2 g

Black Bean and Shoepeg corn salsa is Mexican cuisine.

The dietary needs meet for Black Bean and Shoepeg corn salsa is Vegetarian