Calico Corn Salsa

Name: Calico Corn Salsa
Prep time: 23 min
Cook time: 2 min
Total time: 25 min
Yield: 8-10 serving(s)
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

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Recipe 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!

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READY IN: 25mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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

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