As well as enjoying it with grilled meats, this chunky salsa is great as a side salad or with tortilla chips.
- Portion size 8 servings
- Credits : August 2009
Ingredients
Method
Trim loose silks from corn; soak husks in water for 10 minutes. Place corn and green peppers on grill over medium-high heat; close lid and grill, turning occasionally, until tender and charred, about 10 minutes. Let cool.Peel husks and silks from corn; remove kernels from cob. Transfer to large bowl. Remove charred skins from peppers; chop and add to corn.
Add black beans, coriander, onion, jalapeño pepper, lime juice, oil, salt and cumin; toss well to combine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Makes about 4 cups (1 L), or 6 to 8 servings.
Nutritional facts per each of 8 servings: about
- Sodium 151 mg
- Protein 3 g
- Calories 118.0
- Total fat 6 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 6.0
- Folate 24.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 42.0
