Snacks, as we’ve discussed in the past, are gaining popularity as “mini-meals.” A good mini-meal is one that’s going to deliver a burst of nutrition that will keep you feeling full: this salsa recipe meets the criteria perfectly. Add to that the fact that it’s tasty and cheap to make–what more could you ask for in a snack?
Black Bean & Bell Pepper Salsa
This recipe makes enough to feed a high school football team, and with protein-packed, fiber-rich black beans playing quarterback, it’s bound to be a touchdown for keeping athletes full. Don’t feel obligated to stick exactly to the recommendations of peppers and onions. If you’ve got a different combination of onions and peppers in your fridge waiting to be used, don’t hesitate to pull them off the bench!
Servings: 16 (113 g )
Prep Time: 10 min.
Ingredients
- 4 (15 oz.) cans black beans, rinsed and drained
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 green bell pepper, diced
- ¼ red onion, finely chopped
- 2 cups corn
- 2 Tbsp. olive oil
- 6 Tbsp. vinegar
- ¼ tsp. salt
- 1 tsp. cumin
- 1 Tbsp. chopped cilantro
- 1 Tbsp. minced garlic
- ¼ tsp. hot sauce
- Lime juice to taste
Directions
- Combine all ingredients. Serve immediately or chill overnight.