Gluten Free Cowboy Salsa Recipe
Servings: 8 servings
Calories: 129kcal
Ingredients
- 1 package Hurst Family Harvest Chipotle Lime Black Bean soup mix
- 1 red onion - diced
- 2 tomatoes - seeded and diced
- 2 cups frozen corn kernels - thawed
- 1 (14 ounce) can sliced pickled carrots - drained (optional)
- 1 bunch cilantro - roughly chopped
- 2 limes, juiced
- ¼ cup olive oil
- Kosher salt & pepper to taste
Instructions
- Rinse and sort beans, reserve the flavor pack. Place the beans in a large pot and cover with 2 inches of warm water. Allow the beans to soak overnight or at least 4 hours. Drain the water from the beans and fill the pot with fresh water, at least 8 cups. Add the flavor packet, cover the pot and bring to a boil. Reduce heat to a simmer and let beans cook for 1 ½ to 2 hours or until the beans are tender. Drain beans.
- Combine the cooked beans with the remaining ingredients and refrigerate for at least 2 hours.
Nutrition
Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 114mg | Potassium: 331mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8639IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg