CALICO CORN SALSA

Calico Corn Salsa image

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!

Provided by A Messy Cook

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 116.4, Fat 2.3, SaturatedFat 0.3, Sodium 189.4, Carbohydrate 20.2, Fiber 5.2, Sugar 1.9, Protein 5.6

*** Explore more Calico Corn Salsa Recipes »

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