Black Bean Salsa

1. Thaw corn.

2. Drain and rinse black beans.

3. Dice onion and bell pepper.

4. Mince the jalapeno (remove seeds and center for mild).

5. Finely chop cilantro.

6. Combine Ingredients in medium bowl and stir to mix evenly.

7. Adjust vinegar and oil amounts to taste.

8. Good freshly made, better after a day in fridge.

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Nutrient	Quantity
Total fats	35.2154 g
Protein	73.7256 g
Carbohydrates	246.8415 g
Energy	1533.5505 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0628 g
Water	387.6879 g
Aspartic acid	8.4158 g
Calcium, Ca	396.8113 mg
Lutein + zeaxanthin	1957.6417 g
Fiber, total dietary	53.1675 g
Fatty acids, total saturated 22:0	0.035 g
Carotene, beta	327.9387 g
Niacin	11.07 mg
Vitamin A, RAE	42.7727 g
Arginine	4.3848 g
Riboflavin	0.7619 mg
Tocopherol, beta	0.0393 mg
Fatty acids, total polyunsaturated 15:0	0.0029 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0443 g
Fatty acids, total saturated 20:1	0.1014 g
Glutamic acid	11.717 g
Stigmasterol	0.12 mg
Sodium, Na	67.4905 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3511 g
Total lipid (fat)	35.2154 g
Manganese, Mn	3.8072 mg
Fructose	7.1942 g
Proline	3.5323 g
Fatty acids, total saturated 16:0	4.8496 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.3607 g
Sucrose	3.6701 g
Choline, total	267.6173 mg
Sugars, total	29.2544 g
Serine	3.8867 g
Fatty acids, total saturated 10:0	0.009 g
Fatty acids, total saturated 18:0	0.729 g
Fatty acids, total saturated 20:4 undifferentiated	0.0029 g
Vitamin B-6	1.2648 mg
Selenium, Se	11.684 g
Ash	12.8189 g
Fatty acids, total saturated 18:1 undifferentiated	20.8458 g
Pantothenic acid	4.8779 mg
Phenylalanine	3.8623 g
Beta-sitosterol	0.08 mg
Copper, Cu	2.6678 mg
Betaine	0.1882 mg
Thiamin	3.1234 mg
Methionine	1.1424 g
Iron, Fe	16.7659 mg
Carbohydrate, by difference	246.8415 g
Phosphorus, P	1320.4831 mg
Folate, total	1438.1908 g
Tocopherol, gamma	0.6996 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	0.115 g
Alanine	3.5143 g
Valine	3.8494 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	4.9935 g
Glycine	2.8502 g
Carotene, alpha	51.6778 g
Glucose (dextrose)	12.1986 g
Fatty acids, total saturated 14:0	0.0108 g
Zinc, Zn	12.1808 mg
Isoleucine	3.1664 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0036 g
Fatty acids, total polyunsaturated	6.06 g
Fatty acids, total saturated 14:1	0.0059 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	6.0597 g
Tocotrienol, alpha	0.05 mg
Vitamin A, IU	927.648 IU
Folate, DFE	1438.1908 g
Tryptophan	0.827 g
Vitamin C, total ascorbic acid	35.7602 mg
Phytosterols	76.899 mg
Fatty acids, total polyunsaturated 16:1 c	0.0118 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	1.2115 g
Fatty acids, total saturated 20:0	0.1323 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	16.53 g
Tyrosine	2.1433 g
Vitamin K (phylloquinone)	48.2338 g
Fatty acids, total saturated	5.7952 g
Histidine	2.0224 g
Fatty acids, total monounsaturated	21.3412 g
Threonine	3.0425 g
Folate, food	1438.1908 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Fatty acids, total polyunsaturated 24:0	0.0087 g
Cryptoxanthin, beta	347.63 g
Vitamin E (alpha-tocopherol)	5.0177 mg
Magnesium, Mg	619.7203 mg
Lysine	4.755 g
Potassium, K	5311.297 mg
Cystine	0.7641 g
Fluoride, F	1.4066 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Red bell pepper	1	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Corn	2 cups	249.4	54.23	3.915
cilantro	0.25 cup	0.92	0.1468	0.0208
jalapeño	1	1.6312	0.3656	0.0208
red wine vinegar	2 tablespoons	5.662	0.0805	0
kosher salt	0.25 teaspoon	0	0	0
black bean	1 can	991.8141	181.3769	4.1301