Mexican

Michele's South of the Border Corn and Bean Salsa is for Side Dish.

Michele's South of the Border Corn and Bean Salsa takes 15 minutes to prepare.

Michele's South of the Border Corn and Bean Salsa takes several minutes to cook.

Michele's South of the Border Corn and Bean Salsa makes 4 servings.

The ingredients for Michele's South of the Border Corn and Bean Salsa are:

1 can black beans; drained and rinsed
1 bag frozen corn kernels; no need to cok or thaw
1 medium red oinion, chopped
1 large tomato, diced
lemon juice (to taste, about 4T)
red wine vinegar to taste (about 4T)
drizzle of olive oil
.25 cup chopped cilantro
salt and pepper to taste

Here is how you make Michele's South of the Border Corn and Bean Salsa:

Mix first four ingredients in a large serving bowl. Pour in liquid ingredients and gently toss while adding cilantro, salt and pepper. Chill until ready to serve.Number of Servings: 4Recipe submitted by SparkPeople user GLANCOS1.

The nutritional information for Michele's South of the Border Corn and Bean Salsa is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 227.5

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 159.1 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 9.9 g
• Protein: 8.4 g

Michele's South of the Border Corn and Bean Salsa is Mexican cuisine.