Calico Corn Salsa

Name: Calico Corn Salsa
Prep time: 25 min
Total time: 25 min
Yield: 4 cups.
Cuisine: Mexican Appetizers, Mexican Recipes, Mexican Vegetarian Recipes
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

"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

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.

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.