Recipe: Tomato bean corn salsa
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Recipe: Tomato bean corn salsa
Tomatoes are versatile both in their identity as a fruit/vegetable and in the many ways they are used! They are the main ingredient in many sauces and condiments, are perfect on a salad or a sandwich and can even be used in fresh salsa!
Ingredients
- 6 ears of corn (about 3 cups)
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup red onion, diced
- 1 cup green onion, chopped
- 2 jalapeno peppers, finely minced
- 2 cups tomatoes, diced
- 2 avocados, diced
- 2 tablespoons olive oil
- ¾ cup fresh lime juice
- Zest of 1 large lime
- 1 ½ tablespoon garlic, finely minced
- 1 teaspoon kosher salt
- 2/3 cup chopped cilantro
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Servings
12 servings
Nutrient content per serving
- Calories —154
- Carbs — 22g
- Protein — 5g
- Fat — 6g
- Sodium — 269mg
- Fiber — 6g
Directions
- Boil corn for 10-15 minutes. Once cool enough to handle cut corn off the cob.
- Combine corn and next 6 ingredients.Ìý
- Whisk together olive oil, lime juice, lime zest, garlic and salt in medium bowl. Stir in cilantro.
- Pour over vegetables and toss lightly to thoroughly coat all ingredients.
- Chill several hours before serving. Serve with chips, on burgers, with chicken or fish.Ìý
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Recipe compliments of Gail Hermenau, 91Ô´´ Cooperative Extension Master Food Educator, Master Gardener and Master Composter.
Video directions
A recipe video for making Tomato bean corn salsa: youtube.com/watch?v=I2IM4ek3twI
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.
The 91Ô´´ is an Equal Opportunity Institution and Provider.ÌýVisit 91Ô´´â€™sÌýÌýto learn more.
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