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Calico Corn Salsa Recipe

Calico Corn Salsa Recipe

"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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:16 servings

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

  • 1. 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.
  • 2. 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 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 Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.