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Quick Corn and Bean Salsa

Becky Harris

"If you want a different type of salsa than your standard salsa, this is the one for you. Great for potlucks and will have everyone asking for more. Chill and serve with tortilla chips."
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35 m servings 173 cals
Original recipe yields 20 servings

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  • Prep

  • Ready In

  1. Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

Nutrition Facts

Per Serving: 173 calories; 9.9 g fat; 19.8 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 642 mg sodium. Full nutrition

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Read all reviews 2
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I made this for the weekend but made some minor changes. I used 4 ears of fresh white corn & added some cumin to the dressing! It was delicious and gone! I'm sure the original recipe was yummy ...

Made as written and this turned out perfect for me. The onions were pretty dominant which is something I like but you may want to cut back on them if raw onions are not your thing. Same with the...