Bean and Corn Salsa

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Photo: Jan Smith
Yield:
4 cups (serving size: 1/4 cup)
Sherri Adaska
August 2005
RECIPE BY Cooking Light

"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

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

Nutritional Information

  • Calories 15
  • Caloriesfromfat 12%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 0.6g
  • Carbohydrate 3.3g
  • Fiber 0.8g
  • Cholesterol 0.0mg
  • Iron 0.2mg
  • Sodium 83mg
  • Calcium 7mg

How to Make It

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

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