Menu Enter a recipe name, ingredient, keyword...

Calico Corn Salsa


Nutrition Facts: 1/2 cup salsa (calculated without chips) equals 107 calories, 2 g fat (trace saturated fat), 0 cholesterol, 317 mg sodium, 18 g carbohydrate, 4 g fiber, 5 g protein.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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


Servings 16
Preparation time 25mins
Cooking time 25mins


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. Yield: 4 cups.


You'll also love

Review this recipe

Non-Crumbly Corn Bread Cheesy Corn and Chicken Turnovers