Calico Corn Salsa

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: 25 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups frozen corn, thawed
• 1  cup  frozen peas, thawed
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon dried oregano
• 1  tablespoon olive oil
• 1 (15 ounce) can black beans, rinsed and drained
• 1  medium tomatoes, chopped
• 1⁄3 cup  chopped red onion
• 1⁄4 cup lime juice
• 1  tablespoon Dijon mustard
• 1  garlic clove, minced
• 1⁄2 teaspoon salt
• 2  tablespoons  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.