Thursday, August 7, 2008

Bean and Corn Salsa

Instead of having this salsa as an appetizer with chips, try it over a baked potato for a hearty vegan entree.

In a large bowl, combine 3 cups chopped seeded tomato, 3/4 cup chopped vidalia onion, 1/2 cup chopped tomatillo, 1/4 cup black beans (rinsed and drained), 1/4 cup fresh corn (about one ear), 2 tablespoons chopped parsley, 2 tablespoons lime juice, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/2 tsp. of hot sauce (I like the organic hot sauce from Whole Foods' 365 brand).

Cover and chill the mixture for at least 2 hours, then do with it as you will - tortilla chips, baked potatoes etc. Be creative!

1/4 cup of the salsa is 20 calories.

tomatoes $3.74
vidalia onion $1.01
tomatillo $1.40
black beans $1.79
corn $2.99
parsley $2.29

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance