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Photo by: Photo: Jan Smith

Bean and Corn Salsa

"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

Cooking Light AUGUST 2005

Yield: 4 cups (serving size: 1/4 cup)

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.

Nutritional Information

Amount per serving

Calories: 15
Calories from fat: 12%
Fat: 0.2g
Saturated fat: 0.0g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.1g
Protein: 0.6g
Carbohydrate: 3.3g
Fiber: 0.8g
Cholesterol: 0.0mg
Iron: 0.2mg
Sodium: 83mg
Calcium: 7mg

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Bean and Corn Salsa recipe