• 1 15 oz. can black beans, rinsed and drained
  • 1 cup fresh, canned or thawed frozen corn kernels
  • 1/4 cup diced red onion
  • 1/2 cup diced tomato
  • 1 small red pepper, diced
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 cup chopped cilantro, optional


  1. Combine all of the ingredients in a large bowl.
  2. Refrigerate covered until chilled, at least 2 hours.

Variations/Tips: Be sure to buy low-sodium or no-sodium added black beans. Use orange or yellow pepper in place of, or in addition to, the red pepper. In place of fresh tomatoes you can substitute diced canned tomatoes (be sure to drain them). Add diced avocado to the salsa (if using avocado, add it just before serving so it does not turn brown). Serve salsa as a side dish to tacos, grilled meat or fish, or with baked tortilla chips. You can also serve the salsa in a crisp lettuce leaf to make a lettuce cup.

Chef’s Notes

Yield: 4 servings (about 1/2 cup per serving) 

Total cost: $3.36 

Cost per serving: $.084 

Source: Adapted from Weight Watchers Turnaround Cookbook

Nutrition Facts (per serving)

167 calories; 1.1g total fat (0.1g saturated fat); 32g carbohydrates; 9.4g fiber; 178mg sodium; 8.9g protein