In a large mixing bowl, combine the beans(remember to rinse well), corn, pico de gallo,
cilantro, red wine vinegar, and cumin. Season it with salt, pepper and hot sauce if desired.
Cover and refrigerate at least two hours or overnight before serving.
Serve with tortilla chips.
Makes 6 (half cup) servings. Feel free to increase the quantities as needed. Only make sure to have
one less can of beans than corn as the beans tend to overpower the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (166g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 647.1mg||22 %|
|Potassium 209.2mg||6 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 19.7g|
|Protein 6.2g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 127
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