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Calico Corn Salsa

 Calico Corn Salsa
"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.
16 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

2 of 2

Calico Corn Salsa (continued)

Nutritional Facts: 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.