Calico Corn Salsa Recipe

Calico Corn Salsa Recipe photo by Taste of Home

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"A friend gave me the recipe for this colorful salsa...and when I took it to a luncheon, everyone loved it," shares Jennifer Gardner of Sandy, Utah. Double the ingredients for larger gatherings.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Calico Corn Salsa Recipe

Prep/Total Time: 25 min.

Yield: 16 Servings

25 25

Ingredients

1-1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Tortilla chips

Directions

In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion.
In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.

Nutritional Analysis: 1/2 cup salsa (calculated without chips) equals 107 calories, 2 g fat (trace saturated fat), 0 cholesterol, 317 mg sodium, 18 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Calico Corn Salsa in Light & Tasty June/July 2005, p46