My chickpea salad recipe from Friday’s post went over really well, so I thought I’d test the waters and use my own photos and recipe instructions. I made a homemade corn salsa from scratch yesterday and it turned out pretty good for just throwing a few things together. I have a feeling that in the summer this recipe will taste way better once I can get a hold of fresh corn and tomatoes–yum. But for now, cans of veggies (or even frozen veggies) will have to do.
Easy Homemade Corn Salsa
What you’ll need:
– 2 cups of corn (no-salt added from a can and rinsed first, or frozen)
– 1/2 a can of black bean (rinsed first)
– a handful of fresh cilantro (chopped)
– 1/2 cup of white onion (chopped)
– 1 tablespoon of Kraft Light Italian dressing
– 1 cup of canned diced tomatoes with green chilies
– dash of salt and pepper
How to make it happen:
Dump all of the above ingredients into a mixing bowl. Stir thoroughly so the ingredients are all scrambled. Add more cilantro or Italian dressing to taste. Chill in fridge for 1-2 hours, or until cold.
I love cilantro so I went a little overboard with it. You don’t have to use diced tomatoes with green chilies either. Tomatoes aren’t in season right now in Minnesota so I used what I had in the cupboard. I like the green chilies because it gives my salsa a little kick. If you wanted a mild taste, just stick with plain tomatoes.
If you’re using canned corn and beans, make sure you rinse them underwater first. It’ll strip off some of the sodium.
If you’re using frozen corn (which is actually a healthier option!), make sure it’s thawed out first so your salsa isn’t watery and pathetic.
Tadaa! Now you have an impressive and relatively healthy salsa to share. The best part of this recipe? I already had all of the ingredients in my kitchen. Mix and match, work with what you got. Now, where are those addicting Tostitos chips?