Calico Corn Salsa

Submitted by A Messy Cook

"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!"

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 8

ingredients

• 354.88 ml frozen corn, thawed
• 236.59 ml frozen peas, thawed
• 2.46 ml ground cumin
• 0.61 ml dried oregano
• 14.79 ml olive oil
• 425.24 g can black beans, rinsed and drained
• 1 medium tomatoes, chopped
• 78.78 ml chopped red onion
• 59.14 ml lime juice
• 14.79 ml Dijon mustard
• 1 garlic clove, minced
• 2.46 ml salt
• 29.58 ml minced fresh cilantro
• baked corn tortilla chips

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.

Reviews

[Beth James]

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!!!

 

[SweetSueAl]

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.