Black Bean and Hatch Chile Salsa
Hot, medium, or mild, you get to control the heat of this salsa by adding more or less hatch chiles. Start with half a pepper for mild and go from there.
Servings and Ingredients
|1 (15.25 oz) can Hy-Vee whole kernel corn, drained|
|1 (15 oz) can Hy-Vee black beans, rinsed and drained|
|1 c. grape tomatoes, chopped|
|⅓ c. finely chopped red onion|
|½ Hatch chile pepper, seeded and diced (or more depending upon desired heat level)|
|Juice of 1 lime|
|2 tsp. Hy-Vee Select olive oil|
|Hy-Vee salt, to taste|
- Combine all ingredients in a medium bowl. Cover and refrigerate for 2 hours or overnight.
30 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 5g
- Protein: 1g
Vitamin A 2%
Vitamin C 6%
Hy-Vee weekly ad from the week of August 15, 2012.