I've discovered my new favorite salsa recipe for the summer, move over pico degallo! It's going to take some doin' so invite your friends over to help you with the prep work. 14 ingredients and only 4 of them can be opened and dumped in...I'm just warning you, but I think you will be pleased with the results. It probably only has about 35 calories for 1/4 cup serving, it's those chips that get you in trouble. Have you ever eaten salsa on cottage cheese? Yum yum yum.
BLACK BEAN AND CORN SALSA
1 (15 1/2 oz) can of black beans, rinsed and drained
2 cups frozen corn, thawed
4-5 Roma tomatoes, chopped
1 large sweet red pepper, chopped
1 small green pepper, chopped
1 can of chopped green chilies
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice
2 garlic cloves, minced
1 tsp sugar
1 tsp kosher salt
1 tsp ground cumin
1 (16 oz) jar salsa (I used Chi chi's medium heat)
Tortilla chips for dippin!
In a LARGE bowl combine all of the ingredients (not the chips silly) and stir well. I couldn't resist trying it immediately and it was already great. I store things like this with strong flavors in glass containers so it doesn't absorb into the plastic. Keep it sealed and in the fridge.
I would estimate that this makes 8-10 cups of salsa. Muy Bueno!
1 comment:
Glass containers...you iz smart.
Thanks for this! I'm going to try it before summer's out!
M
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