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Healthy Eats and Repeat

Highlighting Food, Recipes, and Ideas for a Healthy Lifestyle
Corn and Bean image

Blog Special: Summer Corn - Part 1, Corn-Bean Salsa

Posted by Caitlin Huth - corn

It has been a couple years since this blog talked about corn. Do you have a favorite way of preparing corn? In summer, with the heat, what comes to mind are cool salads and salsas.

A big thanks to our classes for the salsa making workshop participants who got to make the recipe in this post, along with a couple others. Tasty!

While canned corn is used in this recipe, consider using frozen corn (thawed) or cooked corn off the cob. See the video that shows it all put together.

Corn and Bean Salsa (makes 6 cups)

As recommended by our class on salsa-making, let this salsa sit in the fridge for a while to let flavors meld.

3 medium red tomatoes, washed and coarsely chopped
1 (15-oz) can black beans, rinsed and drained
1 (8-oz) can yellow corn, rinsed and drained (or 1 cup fresh corn)
1 small onion, chopped
1/2 bunch fresh cilantro, washed, chopped
Juice of 1/2 fresh lime
1/2 tsp black pepper (optional)

1. Combine all of the ingredients in a glass bowl. Serve immediately or refrigerate to serve later.

Nutritional analysis per serving: 60 calories, 1g fat, 80mg sodium, 13g carbohydrate, 1g fiber, 3g protein

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