Wednesday, June 19, 2013

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Black Bean and Corn Salsa
Posted: 01.28.2013 at 10:04 AM
Tess Hedrick

Tess Hedrick is a Multimedia Journalist for KTVO.

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Ingredients:

1 can (14.5 oz) Hunt’s™ petite diced tomatoes, undrained
1 shallot, minced
1 jalapeno pepper, seeded, finely chopped
1/2 cup Hy-Vee black beans, drained, rinsed
1/2 cup Grand Selections frozen sweet corn
1/2 tsp Hy-Vee granulated sugar
Hy-Vee salt and pepper, to taste
Hy-Vee bite-size tostados, optional

Directions:

In a medium bowl, stir together all ingredients except tostados. Cover. Refrigerate for 2 hours or overnight.

Serve with tostados if desired.

Nutrition information per serving:

Calories: 25

Carbohydrate: 4 g.

Fat: 0 g.

Protein: 1 g.

Sodium: 125 mg

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