CORN AND BLACK BEAN SALSA
You don’t need tomatoes to make salsa! This substantial corn, bean and pepper salsa can be scooped up with tortilla sauce or spooned onto tacos.
Yield: Makes 6 cups.
July 02, 2019
CORN AND BLACK BEAN SALSA
Ingredients
- 1 tbsp canola oil
- 3 cups frozen kernel corn
- 1 each medium green and red bell pepper, seeded and cut into 1 inch pieces
- 1 medium onion, cut into 1 inch pieces
- 1/4 cup fresh lime juice
- 2 tbsp grated lime peel
- 1 tbsp liquid honey
- 1/2 tsp ground cumin
- 1 can (19 oz/540 mL) black beans, rinsed and drained
- 1 tbsp chopped fresh cilantro
Directions
- Heat oil in a large non-stick frypan over medium-high heat. Add corn and sauté for 3 minutes. Remove from heat; set aside.
- Place bell peppers, onion, lime juice, lime peel, honey and cumin in a food processor; process, using an on/off motion until vegetables are finely chopped.
- Transfer pepper mixture to a bowl. Add corn, beans and cilantro; stir to combine.
Nutritional analysis per 2 tbsp:
25 calories, 0.4 g fat, 1 g protein, 4.7 g carbohydrate, 1.1 g fibre, 44 mg sodium