Black Bean Salsa

Serves: 5
Total Calories: 106
Yield: 2 cups


1 (12-ounce) can black beans drained
1 (8-ounce) can pineapple tidbit drained
1 (8-ounce) can whole corn kernals, drained
2 tablespoons fresh cilantro chopped
2 tablespoons Mexican salsa


1. Open the cans and drain the excess liquid.
2. Place all of the ingredients in a bowl or container and stir well. Cover and refrigerate at least 2 hours.
3. Serve generously over any white fish.

Nutritional Facts:

Serves: 5
Total Calories: 106
Calories from Fat: 10

This Black Bean Salsa recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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