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Recipes - Red Pepper and Sweet Corn Salsa

Recipe Name

Red Pepper and Sweet Corn Salsa

Submitted by FPP2000
Recipe Description We love this as a topping for grilled chicken or fish, as a snack with tortilla chips, or simply in a bowl, with a spoon! It's fast and easy, and though it works well any time of the year, it's a weekly summer staple at our house.
Quantity 1 Quantity Unit Cup Servings  
Prep Time (minutes) 20 Cook Time (minutes) 0 Ready In (minutes) 20
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
cupfrozen corn kernels
large (2-1/4 per lb, approx 3-3/4" long, 3" dia)Peppers, sweet, red, raw, chopped
onion1 medium red onions finely chopped
medium (4-1/8" long)green onions, chopped
cupblack beans, rinsed an drained
tablespoonsolive oil, extra virgin
tablespoonsLime juice
teaspoonMrs Dash extra spicy
teaspoonsSpices, ground cumin
teaspoonssalt, to taste (may need more)
cupscilantro, fresh, chopped
Sequence Step
1Remove corn kernals from the freezer and thaw on counter, or in microwave, being careful not to heat or cook them. You want them room temperature or slightly cold- not icy.
2Chop the red pepper to about 1/4 - 1/2 inch size. Dice the onion. Pieces should be smaller than the pepper.
3Slice the green onions- Use all of the whites and most of the green tops.
4Place chopped vegetables in a 4 Qt. bowl. Add the corn kernals and the rinsed and drained black beans. (The recipe only calls for a Cup of beans, but I always just use the entire can)
5Stir all of the vegetables until combined.
6In a small bowl, combine the oil, lime juice, honey, Mrs. Dash and cumin. Taste it. You may not want to add salt. If you do, start with 1/4 of a tsp., and adjust from there to your preference. Mix well.
7Drizzle dressing on the vegetables and stir until combined.
8Add chopped cilantro if desired. Mix until combined.
9The salsa can be served cold or at room temperature. It can be served right away, but if you let the salsa sit for 30 minutes or so before serving, the juices of the vegetables will combine with the dressing, and the flavor will be even better.
10Store leftovers in refrigerator. Keeps well for about 3 days.

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