Roasted Corn and Black Bean Pico Recipe Print Page

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Sauce Recipes

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.

Oxmoor House JANUARY 2004

Yield: 12 servings (serving size: 1/4 cup)
Cook time:5 Minutes
Prep time:17 Minutes
Chill:8 Hours

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 jalapeÃ±o pepper

Preparation

Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.

Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.

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

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Roasted Corn and Black Bean Pico recipe