Calico Corn Salsa

By bakers_delight85

Ingredients

• 1-1/2 cups frozen corn, thawed
• 1 cup frozen peas, thawed
• 1/2 tsp. ground cumin
• 1/8 tsp. dried oregano
• 1 Tbsp. 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 Tbsp. Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp. salt
• 2 Tbsp. minced fresh cilantro
• Baked tortilla chips

Preparation

Step 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.
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.
Per serving (1/2 cup salsa without chips): 107 calories, 2g fat, 0 cholesterol, 317mg sodium, 18g carbohydrate, 4g fiber, 5g protein