2006 Calico Corn Salsa

By boandozzy

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. Diabetic Exchanges: 1 starch, 1/2 fat. Originally published as Calico Corn Salsa in Light & Tasty June/July 2005, p46

Ingredients

• 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 0il
• 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

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.
Yield: 4 cups.