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Southwestern Salsa

Southwestern Salsa

Cooking Light JUNE 2008

  • Yield: 12 servings (serving size: about 1/3 cup)

Ingredients

  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 tablespoons extravirgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 1/2 cups fresh corn kernels (about 3 ears corn)
  • 1 cup grape tomatoes, halved
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped red onion
  • 1/2 cup canned diced tomatoes and green chiles, drained
  • 1 (15-ounce) can black beans, rinsed and drained

Preparation

1. Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.

Nutritional Information

Amount per serving
  • Calories: 78
  • Calories from fat: 47%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.1g
  • Carbohydrate: 11.2g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 186mg
  • Calcium: 14mg
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Southwestern Salsa recipe

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