Corn Salsa

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Corn Salsa
Sweet peppers, fresh tomatoes, and jalapeno peppers add flavor and color to this chilled side dish. Serve with pork, beef or poultry. It also works as an appetizer served with tortilla chips.
prep:
25 mins
cool:
20 mins
cook:
10 mins
total:
55 mins
Yield:
4 cups
Corn Salsa

Ingredients

Directions

  • In a large skillet, heat oil over medium heat. Add corn, onion, sweet pepper and jalapeño pepper. Cook and stir until vegetables are tender but not brown, about 5 minutes.

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  • Stir in tomato, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool; chill, covered, up to 1 week.

Nutrition Facts

Per Serving:
34 calories; fat 1g; carbohydrates 6g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 17.4RE; vitamin a 176.9IU; vitamin c 13.3mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 13.2mcg; sodium 77mg; potassium 118.3mg; calcium 6.3mg; iron 0.2mg.
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