Corn Salsa
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Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
6
Low
Nutrition per serving
Calories110.2 kcal (6%)
Total Fat3.3 g (5%)
Carbs15.5 g (6%)
Sugars3.5 g (4%)
Protein4.9 g (10%)
Sodium337.9 mg (17%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 cupsfresh corn kernels
blanched for 3 minutes
1 x 15 ozblack beans
can, rinsed and drained
5scallions
thinly sliced
1red bell pepper
medium
1jalapeno
medium
â…“ cuprice wine vinegar
1 tablespoondijon mustard
1 tablespoonolive oil
â…” cupcilantro
finely chopped
Tabasco
or other pepper sauce
cayenne
salt
black pepper
freshly ground
Instructions
Step 1
In a large bowl combine corn, beans, scallion, red pepper, and jalapeno pepper. Set aside
Step 2
In a small bowl whisk teh vinegar and mustard. Pour in the oil by drops, whisking constantly. Add the cilantro and season with Tabasco, cayenne, and salt and pepper to taste. Whisk until well combined.
Step 3
Drizzle the vineaigrette over the corn salad and toss until well combined. Refrigerate for at least 2 hours before serving.
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