Total Time
25mins
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

Directions

  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