From the Pantry Butler kitchen
Farmers Market Salsa
Lime, garlic, and fresh vegetables give this black bean and corn salsa a kick of flavor. USDA MyPlate Kitchen — Kids a Cookin’ — Kansas Family Nutrition Program (public domain), via myplate.food
Ingredients
- 1/2 cup fresh corn, cooked — or frozen
- 1 can (15 ounces) low-sodium black beans, drained and rinsed
- 1 cup tomatoes, diced
- 1/2 cup onions, diced — yellow or red
- 1/2 cup green pepper, diced
- 2 tablespoons lime juice
- 2 garlic clove, finely chopped
- 1/2 cup picante sauce
Method
- Wash hands with soap and water.
- Combine all ingredients in a large bowl.
- Chill until serving time.
- Drain before serving.
- Serve with low-fat baked tortilla chips or fresh vegetables.
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