Roasted Corn and Black Bean Pico |
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Prep Time: 17 Minutes Cook Time: 5 Minutes |
Ready In: 22 Minutes Servings: 12 |
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This fresh salsa is delicious served with low-fat chips or grilled meats, and it also makes a tasty summer salad or side dish. You can substitute frozen corn kernels for fresh, if you prefer. Ingredients:
2 cups fresh corn kernels (about 3 ears) |
cooking spray |
1 (15-ounce) can black beans, rinsed and drained |
3 chopped seeded plum tomatoes (about 1 cup) |
1 1/2 cups chopped red onion |
1/2 cup chopped fresh cilantro |
1/4 cup fresh lime juice |
1/2 teaspoon salt |
1 garlic clove, minced |
1 minced seeded jalapeño pepper |
Directions:
1. Cook corn in a nonstick skillet coated with cooking spray over medium heat 3 minutes or until corn is lightly browned.
2. Combine corn, black beans, and remaining ingredients in a bowl. Cover and chill at least 8 hours. Serve with tortilla chips.
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