Black Bean and Corn Salsa


2 ears fresh corn or 1(11 ounce) can sweet corn niblets, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
½ cup Vidalia onion
1 cup halved grape tomatoes
1/2 tablespoon canola oil
1 tablespoon rice wine vinegar
1 tablespoon balsamic vinegar
½ tablespoon sugar
3 tablespoons fresh lime juice (about 1 lime)
1/4 cup chopped fresh cilantro
1/8 teaspoon pepper
Baked corn chips


Remove corn from cob. Place small frying pan over medium heat. Coat pan with cooking spray. Saute corn for about 2 to 3 minutes. Set aside and let cool.

Combine remaining ingredients (beans through pepper) in a medium bowl. Mix in corn. Serve immediately or refrigerate. Serve as a side salad or as an appetizer with baked corn chips. Also great over grilled chicken or fish.

Yield: about 4 cups Per 1 cup: approximately 125 calories, 2 grams fat,
Barbra Crumpacker RD, LD,
WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
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