Bean and Corn Salsa

Name: Bean and Corn Salsa
Yield: 4 cups (serving size: 1/4 cup)
Ingredients: 3 cups chopped seeded tomato (about 3 medium); ¾ cup chopped Vidalia or other sweet onion; ½ cup chopped tomatillos (about 2 medium); ¼ cup canned black beans, rinsed and drained; ¼ cup fresh corn kernels; 2 tablespoons finely chopped fresh parsley; 2 tablespoons fresh lime juice; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon hot sauce

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"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

By Sherri Adaska

Recipe by Cooking Light August 2005

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Bean and Corn Salsa

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Bean and Corn Salsa

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

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