Favorite. Salsa. Ever.
I eat it with chips, with veggies, on salads, on salmon, on steak, on eggs, on steak and eggs… It’s seriously good stuff! I modified this recipe from one that was shared with me during nursing school. It’s super easy to make (hence the “easy” part), and a quick appetizer to whip up if your short on time.
This is a perfect recipe to add to your fall dining repertoire! Have a LARGE bowl of this and some chips out before your Thanksgiving meal and no one will be complaining “is dinner ready yet!?” It might even give you that extra five minutes to cookie-cutter those little pastry leaves to put on your pumpkin pie (so it will have that Martha Stewart look). It’s also great for tailgates, birthdays, and well… every day! Maybe I should have named it EVERY DAY SALSA. It’s that good. Ok.. stop wasting time reading this – go make some!!!
- 1 can sweet corn
- 1 can black beans
- 1 can Rotel (I use mild – use whatever you can handle!)
- 1-2 bunches chopped cilantro
- 1-2 garlic cloves
- the juice from 1 lemon or 1 lime
- salt and pepper to taste
Drain corn and beans into a large mixing bowl. Add can of Rotel (I often drain this too). Finely mince garlic and add. Chop cilantro and add. Incorporate lemon/lime juice and salt and pepper to taste. Can be served at room temperature or chilled.
I make this salsa a LOT and I think it’s great because it’s so versatile. I feel that it’s a relatively healthy salsa and inexpensive too. Try and make it your own by adding onion, avocado, or whatever you like!
Nutritional Values (Courtesy http://caloriecount.about.com)
- 135 calories per 1 cup serving
- Total Fat 0.7 g
- Zero cholesterol
- 5.7 g dietary fiber
- 7.9 g protein
- High in magnesium, potassium, and thiamine
- 241 mg Sodium (beware!)