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Bean and Corn Salsa

Photo: Jan Smith
Yield 4 cups (serving size: 1/4 cup)
"I came up with this recipe when my crop of tomatoes was much more plentiful than I expected. It's delicious, healthful, and perfect for chips, baked potatoes, and grilled chicken." -Sherri Matheson, Wadsworth, OH

Ingredients

  • 3 cups chopped seeded tomato (about 3 medium)
  • 3/4 cup chopped Vidalia or other sweet onion
  • 1/2 cup chopped tomatillos (about 2 medium)
  • 1/4 cup canned black beans, rinsed and drained
  • 1/4 cup fresh corn kernels
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot sauce

Nutrition Information

  • calories 15
  • caloriesfromfat 12 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 3.3 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 83 mg
  • calcium 7 mg

How to Make It

  1. Combine all ingredients in a large bowl; cover and chill at least 2 hours.