Bean and Corn Salsa

Bean and Corn Salsa Recipe
Photo: Jan Smith
"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

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Sherri Adaska,

August 2005
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