Mexican Black Bean & Corn Salsa
2 cans (15 ounces each) black beans, rinsed and drained
3 tablespoons dehydrated diced red and green bell peppers
1 can (15 ounces) corn, drained
2 tablespoons dried minced onion
1 can (15 ounces) diced tomatoes, undrained
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons
Frontier Mexican Seasoning 1 teaspoon
garlic flakes 2 teaspoons
parsley flakes 1 teaspoon
sea salt Combine all ingredients in a medium mixing bowl and chill, covered, for several hours to allow flavors to meld. Stir salsa occasionally during chill time to fully hydrate bell peppers and onions.
Serve with your favorite tortilla chips.
As prepared, each serving contains 25 calories, 0.5g total fat, 0mg cholesterol, 95mg sodium, 4g total carbohydrate and 1g protein.
