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Confetti Bean Salsa

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Questions or comments? Email: Alice Henneman, MS, RD, UNL Lancaster County Extension

This recipe is so easy to make and tastes great! Plus, with all the vegetables, you get lots of nutrients and fiber!

• 1 can (15 ounce) black or red beans
• 1 can (11 ounce) corn
• 1 cup salsa

1. Drain and rinse the beans. Drain the corn.

2. Combine beans, corn, and salsa in a medium-size bowl. Mix.

Note: Like it hot? Add a few drops of hot sauce or chopped green
chilies. Try chopped cilantro, parsley or green pepper, too.

Yield: 6 1/2-cup servings

Alice’s Notes:

You can substitute 1-1/2 cup of cooked dry beans for the can of beans and 1-1/4 cup of thawed frozen corn for the can of corn.

Adapted from: The Power of Choice, Food and Nutrition Service, USDA and Food and Drug Administration, DHHS. Author: USDA, Food and Nutrition Services (FNS) and available at SNAP-Ed Connection Recipe Finder

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