Roasted Corn and Black Bean Pico

This fresh salsa is delicious served with low-fat chips or grilled meats, and it also makes a tasty summer salad or side dish. You can substitute frozen corn kernels for fresh, if you prefer.

Yield: 12 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Chill: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Protein: 2.5g
  • Carbohydrate: 12.1g
  • Cholesterol: 0mg
  • Iron: 0.7mg
  • Sodium: 198mg
  • Calories from fat: 6%
  • Fiber: 2.8g
  • Calcium: 17mg

Ingredients

  • 2 cups fresh corn kernels (about 3 ears)
  • Cooking spray
  • 1 (15-ounce) can black beans, rinsed and drained
  • 3 chopped seeded plum tomatoes (about 1 cup)
  • 1 1/2 cups chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 minced seeded jalapeño pepper

Preparation

  1. Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.
  2. Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.
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