Black Bean-and-corn Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Low-fat | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Fresh corn*, cut from cob |
| 1 | c | Canned black beans, rinsed |
| and drained | ||
| 1 | Sweet red pepper, chopped | |
| 1 | Jalapeno pepper, seed & | |
| finely chop | ||
| 1 | Clove garlic, pressed | |
| 2 | T | Lime juice |
| 2 | t | Fresh cilantro, chopped |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups of salsa. Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions. Posted to MC-Recipe Digest V1 #214 Date: 23 Aug 96 17:17:10 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
A Message from our Provider:
“God makes it, we mess it”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 137
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 577.9mg
Potassium: 543.5mg
Carbohydrates: 27.2g
Fiber: 8g
Sugar: 3.6g
Protein: 8g