Skip to main content

Farmers Market Salsa

Fresh homemade salsa with the perfect hint of spice and lime.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Colorful vegetable bean salsa.
Prep time: 15 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

½ cup corn (cooked from fresh or frozen, or canned, drained and rinsed) (see Notes)
1 can (15 ounces) black beans, drained and rinsed
1 cup diced fresh tomato
½ cup diced onion
½ cup diced green bell pepper (about ¾ a small pepper)
2 Tablespoons lime juice
2 cloves garlic, finely chopped or ½ teaspoon garlic powder
½ cup picante sauce or salsa 

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Combine all ingredients in a large bowl. Chill until serving time.
  4. Drain before serving.
  5. Refrigerate leftovers within 2 hours.

 

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Cook frozen corn according to package directions or to 165 degrees F.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Try adding cilantro on top for more flavor.

Comments

This is a great recipe for kids to practice knife skills because most of the vegetables are fairly easy to cut after watching a demonstration. Some kids don't love the onion taste but they can always put that to the side when eating. 

I helped lead a cooking lesson using this recipe with multiple groups of 9-year-olds and I was happily surprised to see that they all gave it a try! Sometimes raw onions can be a challenge with kids, but they complimented the rest of the ingredients so nicely. With the addition of the salt from some tortilla chips, it was just delicious. 

We adding some Picante Salsa for the Picante sauce, and added this to homemade tortillas!  

This is so fresh tasting! Very nice recipe!

You might also like...

Recipes A to Z (without photos)

Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4-ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.