Español

Print Recipe Color

Ingredients

½ cup corn (canned and drained, frozen, or fresh cooked)
1 can (15 ounces) black beans, drained and rinsed
1 cup diced fresh tomato
½ cup diced onion
½ cup green pepper, seeded and diced (about 3/4 a small pepper)
2 Tablespoons lime juice
2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
½ cup picante sauce

Directions

  1. Wash hands with soap and water.
  2. Combine all ingredients in a large bowl. Chill until serving time.
  3. Drain before serving.
  4. Refrigerate leftovers within 2 hours.

This recipe video was created by the Oregon Farm Direct Nutrition Program.

Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Try adding cilantro on top for more flavor.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
4 cups
Prep time:
15 minutes
Photo of Farmers Market Salsa
Hide nutrition box
Hide recipe notes
Photo of Nutrition facts of Farmers Market Salsa