Mexican

Rumbamel's Black Bean and Corn Salsa is for Side Dish.

Rumbamel's Black Bean and Corn Salsa takes 10 minutes to prepare.

Rumbamel's Black Bean and Corn Salsa takes several minutes to cook.

Rumbamel's Black Bean and Corn Salsa makes 8 servings.

The ingredients for Rumbamel's Black Bean and Corn Salsa are:

-1 1/2 C tomatoes, fresh, chopped, drained
-1/3 C chopped onions
-1 1/2 C black beans, drained and rinsed
-1 C frozen corn, defrosted
-about 1/2 C chopped and seeded, bell peppers (2.5 oz)
-1/2 fresh jalapeno, diced, seeded, if desired
-2 t lemon juice
-1 t ground cumin
-1/2 t garlic powder
-salt and pepper to taste

Here is how you make Rumbamel's Black Bean and Corn Salsa:

---Chop needed ingredients. Drain and rinse the beans. Drain the tomatoes. Seed the bell peppers. Leave seeds in jalapenos if you like it spicier. Defrost corn. Mix all ingredients in a large bowl, cover and let sit overnight or a min. of 2 hours in the fridge. Stir before serving.---Makes 8 servings of 1/2 C each.---Enjoy!!!Serving Size: makes 8 servings of 1/2 C eachNumber of Servings: 8Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Black Bean and Corn Salsa is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 59.7

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 19.3 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.6 g
• Protein: 3.0 g

Rumbamel's Black Bean and Corn Salsa is Mexican cuisine.

The dietary needs meet for Rumbamel's Black Bean and Corn Salsa is Vegetarian