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Calico Corn Salsa

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“I love cool summer dishes with lots of contrast in flavor, color, and texture. This salsa recipe is from Light and Tasty’s June/July 2005 issue, and I want to try it sometime soon!”
READY IN:
25mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine corn and peas in large bowl.
  2. In nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes; pour over corn mixture and stir to coat evenly.
  3. Stir in beans, tomato, and onion.
  4. Whisk lime juice, mustard, garlic, and salt together in small bowl; stir in cilantro.
  5. Pour over corn mixture and stir to coat.
  6. Serve with baked tortilla chips and refrigerate any leftovers.

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