Southwestern Salsa

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Yield
12 servings (serving size: about 1/3 cup)
By Brad Birky
June 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 78
  • Caloriesfromfat 47%
  • Fat 4.1g
  • Satfat 0.6g
  • Monofat 2.8g
  • Polyfat 0.5g
  • Protein 2.1g
  • Carbohydrate 11.2g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 0.5mg
  • Sodium 186mg
  • Calcium 14mg

How to Make It

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

SAME Café, Denver, Colorado

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