There's no limit to the variations on salsa,
this tasty version features corn, black beans, peppers, lime,
spices and fresh herbs.
Corn
and Black Bean Salsa
- 2 cups frozen corn kernels
1/2 cup canned black beans, rinsed
2 tablespoons vegetable oil
2 tablespoons diced red pepper
1 garlic clove, minced
1 jalapeño pepper, seeded, deveined and chopped
1 tablespoon fresh lime juice*
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh
cilantro
1 tablespoon chopped fresh parsley
- Tortilla chips for accompaniment
- Combine corn, black beans
and remaining ingredients in medium non-metallic bowl, except
for the fresh cilantro and parsley. Cover and refrigerate.
- Bring to room temperature
before serving and add the freshly chopped parsley and cilantro.
- Serve with tortilla chips.
Makes 12 servings.
* Or use lemon juice or
white wine vinegar.
Serving Suggestion: Also
great served with grilled chicken or pork.
Nutritional Facts Per Serving:
54.3 calories; 41% calories from fat; 2.6g total fat; 0.0mg cholesterol;
162.9mg sodium; 103.0mg potassium; 7.4g carbohydrates; 1.4g fiber;
1.0g sugar; 6.0g net carbs; 1.4g protein.
