Total Time
Prep 23 mins
Cook 2 mins

I love cool summer dishes with lots of contrast in flavor, color, and texture. This salsa recipe is from Light and Tasty’s June/July 2005 issue, and I want to try it sometime soon!

Ingredients Nutrition


  1. Combine corn and peas in large bowl.
  2. In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
  3. Stir in beans, tomato, and onion.
  4. Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
  5. Pour over corn mixture and stir to coat.
  6. Serve with baked tortilla chips and refrigerate any leftovers.
Most Helpful

This recipe is totally AWESOME!!!! I have been making it since I found it in Light n' Tasty a few years ago! Everyone loves it and is always requested for any summertime event we attend. I even make it sometimes for DH for lunch! Add a margarita and your done!!!

Beth James June 11, 2009

I am sitting here munching on this salsa. It is very good and was easy to make; I followed the recipe exactly. It has a fresh taste, but is not for those who like a hot salsa. The flavor is mild enough for more sensitive palates like mine. I will definately make this again.

SweetSueAl July 03, 2005