Calico Corn Salsa
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 cups.
"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.
Ingredients
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1-1/2 cups frozen corn, thawed
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1 cup frozen peas, thawed
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1/2 teaspoon ground cumin
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1/8 teaspoon dried oregano
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1 tablespoon olive oil
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1 can (15 ounces) black beans, rinsed and drained
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1 medium tomato, chopped
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1/3 cup chopped red onion
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1/4 cup lime juice
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1 tablespoon Dijon mustard
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1 garlic clove, minced
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1/2 teaspoon salt
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2 tablespoons minced fresh cilantro
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Tortilla chips
Directions
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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.
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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.
Nutrition Facts
1/2 cup: 107 calories, 2g fat (0 saturated fat), 0 cholesterol, 317mg sodium, 18g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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