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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 8 servings |
||
| Calories 40 | ||
| Calories from Fat 2 | (5%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 170mg | 7% | |
| Potassium 218mg | 6% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 2.3g | ||
| Protein 1.8g | 3% | |
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By: justcallmetoni
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Yesterday was my turn to bring snacks to my Cuban salsa class — the dance that is. After scanning dozens of recipes, I couldn't find what I wanted so I created this one. After watching my classmates tip the bowl, I decided it was worth posting. While the ingredients are familiar, the ratio of tomatoes, beans and corn is quite different from the dozens already here. So easy, its a crowd pleaser.
SERVES 8
Ingredients
-
1 (14 1/2 ounce) can diced tomatoes
- 1 jalapeno, finely diced
- 1/2 red onion, finely diced
- 2 tablespoons lime juice, about 1 lime
- 1/2 teaspoon cumin
- 2-3 tablespoons cilantro, finely chopped
- 1/2 cup canned black bean, drained and rinsed
- 1/2 cup frozen corn
Directions
1
In a medium bowl mix together the tomatoes, onions, jalapeño, onion, lime juice, cumin and cilantro, beans and corn.2
Refrigerate at least an hour and adjust seasonings to taste.3
Serve with chips or vegetables or whatever pleases you.
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Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Refrigerator
- Preparation > Technique > No Cook
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of...
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef SuzyQ
On May 18, 2009
My neighbor made this for part of a post-surgery dinner she brought over. It was SO yummy! She made a few changes: cherry tomatoes instead of canned, roasted corn on the cob for the corn, and roasted bell peppers. She also used a splash of Chinese vinegar (rice?) which gives a slight hint of sweetness. I could eat this as a main dish every night!
From: Violet789
On Jan 31, 2009
YUM! Quick, easy, and delicious! Thanks! (I used canned Mexicorn instead of Frozen Corn.)
From: HeatherN
On Jan 27, 2009
Ok yeah, this was really good. My husband isn't home from work yet, hopefully there will be some left for him to try. I can already tell though that he'll want a bowl of this in the fridge at all times. I used a can of tomatoes with diced chilis AND a jalapeno and dried cumin and cilantro. Reeealllly good stuff!!
From: Jaime Heveron
On Jun 15, 2006
I have made this recipe so many times since I first found it and it is a hit everytime! It can be served as a salad, a salsa, a salad topping, burrito topping, or any other way you like.
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