Zesty Corn/Black Bean Salsa-Lime Cilantro Dressing

Mygsds

Made this several times and requested many times... Hope you enjoy.. Came from www.farmflavor.com


Yield: 12 ½ cups (roughly 16 servings of ¾ cup each)
Prep Time: 10 minutes
Total Time: 4 hours (including refrigeration)
Difficulty Rating: Easy
Nutritional Highlights: In spite of its divisive nature – you either love or hate cilantro – it contains disease-fighting vitamin K and beta-carotene.

Recipe Created By: Kim Galeaz
Recipe From: My Indiana Home



Ingredients

3 cups cooked, fresh sweet corn kernels (or 1 16-ounce bag frozen sweet corn kernels, thawed)
2 cans (15 ounces each) black beans, drained and rinsed
1¾ cup red onion, diced
1½ cup green onion, chopped
1 very large red bell pepper, diced
2 jalapeno peppers, finely minced
2 cups tomato, diced

Lime Cilantro Dressing:

2 tablespoons extra virgin olive oil
¾ cup fresh lime juice and
zest of 1 very large lime
1½ tablespoons garlic, finely minced
1 tablespoon ground cumin
1 teaspoon kosher salt
⅔ cup cilantro, chopped


I sometimes add 3 slices bacon crumbled in..




Tips & Notes
Two medium ears of corn yields about 1 to 1¼ cups corn kernels.



Instructions


Combine all salsa ingredients in a large bowl and set aside.

Whisk together olive oil, lime juice, lime zest, garlic, cumin and salt in medium bowl. Stir in cilantro.

Pour over vegetables and toss lightly to thoroughly coat all ingredients. Chill several hours before serving. Refrigerate leftovers in covered container.


Nutrition Facts (per serving): Calories – 239, Fat – 2.9g, Dietary Fiber – 9.8g, Protein – 13g, Vitamin C – 33%, Iron – 24%.


**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

merisaOct3

I make something similar to take to cookouts and gatherings during the summer. You can also add quinoa to make a heartier meal. Yum!

yturie47

Bump for this!

missiontofitness

This is perfect for my taco salad. Thank you!