Looking for another "something different" to help you pack in some veggies?   This salsa is a great side dish served over grilled chicken or fish.  It also works well as a "salsa" with pita chips or tortilla chips, as a topping in chicken wraps, or simply with a bowl and a spoon.  We enjoy this often, but especially during the summer months, it's a weekly staple because it's very healthy, fast, easy, doesn't require cooking, and everyone loves it! 

Depending on how you plan to use it, this recipe serves 4.  I always double it for our hungry family of 6. 

Nutrition Info for 1/4 of this recipe (1 serving):
312 calories, 17% fat; 69% carbohydrates- the healthy kind!; 16% protein


1 cup  frozen corn kernels 
1  large (2-1/4 per lb, approx 3-3/4" long, 3"  dia) sweet red pepper
1  medium red onion- diced 
3  medium green onions, chopped 
1  cup  black beans, rinsed and drained 
1 1/2  Tbsp olive oil
1 1/2   Tbsp honey
1 1/2  Tbsp lime juice
1  tsp Mrs Dash Extra Spicy 
1/2  tsp ground cumin 
1/4  tsp salt (to taste- may need more)
1/2  cup  cilantro, fresh, chopped 
 
Remove corn kernels from the freezer and thaw on counter, or in microwave, being careful not to heat or cook them. You want them room temperature or slightly cold- not icy.
 
Chop the red pepper to about 1/4-1/2 inch size. Dice the onion. Pieces should be smaller than the pepper.
 
Slice the green onions- Use all of the whites and most of the green tops.
 
Place chopped vegetables in a 4 Qt. bowl.  Add the corn kernels and the rinsed and drained black beans.  Stir all of the vegetables until combined.
 
In a small bowl, combine the oil, lime juice, honey, Mrs. Dash and cumin. Drizzle dressing on the  vegetables and stir until combined.  Taste it. You may not want to add salt. If you do, start with 1/4 of a tsp., and adjust from there to your preference. Mix well.
 
 Add chopped cilantro if desired.  Mix until combined.
 
Recipe Variation:  Diced avocado is delicious in this salsa.  You could also add diced tomatoes.

The salsa can be served cold or at room temperature.
It can be served right away, but if you let the salsa sit for 30 minutes or so before serving, the juices of the vegetables will combine with the dressing, and the flavor will be even better.
 
 Store leftovers in the refrigerator.  Keeps well for about 3 days.
 


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