This light fresh "salsa" is really good with some light chips or as a topping for a salad or simply as a side item. It's a great summer salsa to have as an appetizer for your backyard BBQ as well. This recipe was adapted from the Pampered Chef. This recipe is very easy to double or triple when having guests for dinner. This recipe also gets tastier and tastier the longer you let it sit in the fridge, a few hours is best.
Serving size: 1/4 cup salsa
Fat: 1.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Carbohydrate: 7 g
Protein: 1 g
Sodium: 150 mg
Fiber: 2 g
Black Bean, Hominy & Corn Salsa
1/2 cup canned black beans, drained and rinsed
1/2 cup thawed, frozen whole kernel corn
1/2 cup canned hominy, drained
1/2 cup diced red bell pepper
1 jalapeño pepper, seeded and chopped (about 1 tablespoon)
2 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
2 teaspoons olive oil
1/4 teaspoon salt
1. Place black beans, corn and hominy in Bowl. Dice bell pepper. Slice off stem from jalapeno pepper and remove seeds. Finely chop jalapeno pepper and onion. Snip cilantro. Add bell pepper, jalapeno pepper, onion and cilantro to bowl.
2. Zest entire lime using Lemon/Zester Scorer; finely chop zest. Juice lime using Juicer to measure 2 teaspoons juice. Add lime zest, juice, oil and salt to bowl; mix well.