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Prep Time: 23 Minutes Cook Time: 2 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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! 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 tomato, 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:
1. Combine corn and peas in large bowl.
2. In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
3. Stir in beans, tomato, and onion.
4. Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
5. Pour over corn mixture and stir to coat.
6. Serve with baked tortilla chips and refrigerate any leftovers.
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