This recipe is very flexible; you can use it as a salsa to top a grilled meat, or you can enjoy it as a salad or side dish. Either way it is fat free, delicious and canbe made with short cuts to reduce prep time.
Ingredients (about 4 servings)
1/2 lb red kidney beans, cooked or 14 oz can, drained
2 cobs sweet corn, steamed, or 11 oz. can low sodium whole kernel corn, drained
1-2 jalapeno pepper, diced (for hotter levels, you can substitute Serrano peppers)
2 large plum tomatoes, diced
1/2 red onion, diced
2 limes, juiced (about 2 tbsps)
Sprigs of cilantro, chopped
dash of salt to taste
Directions
If you are using canned beans and corn to cut prep time, drain the juice and rinse under cold water. I prepared my beans from dry to control salt, and prefer the fresher, sweeter taste of steamed corn off the cob, but either varieties are fine.
Dice all of the vegetables evenly and place in a large mixing bowl. Add the beans and corn and mix well. Next add the lime juice and cilantro, salting according to taste. Place in a sealed container and let sit in the refrigerator for at least an hour so that the flavors have a chance to blend.
You can serve the dish by itself as a salad, with a few extra sprigs of cilantro for garnish, as a dip for chips, or as a topping for grilled meats. A very versatile recipe indeed!
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