Black Bean, Corn and Red Pepper Salsa


1/4 cup NAKANO Seasoned Rice Vinegar Original or Roasted Garlic
1 tablespoon olive oil
1 jalapeno, seeded and minced
1 clove garlic, minced
1/2 teaspoon each chili powder and ground cumin
1/4 teaspoon hot pepper sauce
1 can (16 oz.) black beans, rinsed and drained
1 cup frozen corn, thawed, or canned corn, drained
1 cup diced red bell pepper
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro


In large serving bowl, combine rice vinegar, oil, jalapeno, garlic, chili powder, cumin and hot pepper sauce; mix well. Add remaining ingredients; toss gently. Serve as an accompaniment to grilled seafood, meats, chicken or hamburgers. 

Makes 4 to 6 servings.


Per serving (4 servings): 164 calories; 6g protein; 27g carbohydrate; 4g fat; 0mg cholesterol; 438mg sodium

Black Bean, Corn and Red Pepper Salsa
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