Black Bean & Corn Salsaethnic, low-cal, salsa, vegetables 1.50 cup fresh corn* -- cut from cob 1.00 cup canned black beans -- rinsed 1.00 and drained 1.00 medium sweet red pepper -- chopped 1.00 jalapeno pepper -- seed & 1.00 finely chop 1.00 clove garlic -- pressed 2.00 tablespoon lime juice 2.00 teaspoon fresh cilantro -- chopped 0.25 teaspoon salt 0.25 teaspoon pepper Cook corn in a small amount of boiling water for 4 minutes or until crisp-tender; drain and cool. Combine corn and remaining ingredients. Makes 4 cups of salsa. Cook's Notes: 1 1/2 cups frozen whole kernel corn may be substituted. For variation and additional flavor, try adding chopped tomatoes and onions or sliced scallions. Recipe By : Southern Living |
