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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 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. 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.
  • Cook frozen corn according to package directions or to 165 degrees F.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Cook your own dry beans. One can (15 ounces) is about 1 ½ to 1 ¾ cups drained beans.
  • 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!

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