recipe adapted from Paula Deen

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Name: Corny Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large ripe tomatoes diced; 1 small onion finely chopped; 1 Chipotle pepper in adobo sauce seeded, de-veined, and chopped; 3 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; 2 tablespoons lime juice; 1 cup of black beans (cooked and slightly mashed); 1 cup corn kernels cooked (save corn cobs for veg stock)

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INGREDIENTS

4 large ripe tomatoes ; diced
1 small onion ; finely chopped
1 Chipotle pepper in adobo sauce ; seeded, de-veined, and chopped
3 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 tablespoons lime juice
1 cup of black beans ; (cooked and slightly mashed)
1 cup corn kernels cooked ; (save corn cobs for veg stock)

Servings

INSTRUCTIONS

Directions

For the salsa: In a large bowl, combine all of the ingredients and stir them together. Cover the container and chill the salsa until ready to use.

NOTES

I used freshly made ingredients but canned would be quicker and easier

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 4 Servings

Calories: 50
Calories from Fat: 11 (22%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 12.4mg		0 %
Potassium 493.4mg		13 %
Total Carbohydrate 9.6g		3 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 6.9g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 50

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