Directions:
- In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion.
- In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.28 Kcal (353 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 6% | |
|---|---|---|---|
| Cholesterol | 7.99mg | 3% | |
| Sodium | 232.5mg | 10% | |
| Potassium | 100.22mg | 2% | |
| Total Carbs | 9.98g | 3% | |
| Sugars | 2.9g | 12% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 2.75g | 6% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 170.64 Kcal (714 kJ) | ||
| Calories from fat | 69.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 6% | |
|---|---|---|---|
| Cholesterol | 16.17mg | 3% | |
| Sodium | 470.75mg | 10% | |
| Potassium | 202.91mg | 2% | |
| Total Carbs | 20.2g | 3% | |
| Sugars | 5.88g | 12% | |
| Dietary Fiber | 2.25g | 4% | |
| Protein | 5.58g | 6% | |
| Vitamin C | 8.6mg | 7% | |
| Iron | 1.6mg | 4% | |
| Calcium | 40.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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