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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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A friend gave me the recipe for this colorful salsa...and when I took it to a luncheon, everyone loved it, shares Jennifer Gardner of Sandy, Utah. Double the ingredients for larger gatherings. 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 can (15 ounces) 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 |
tortilla chips |
Directions:
1. 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.
2. 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.
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