1 cup frozen corn kernels
1 teaspoon extra virgin olive oil
1 1/2 cup cooked black beans, drained
2 tablespoons salsa
2 tablespoons water or enough for blending
1 tablespoon lime juice
1/2 teaspoon red chili pepper sauce (like Tabasco)
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
2 tablespoons slivered fresh basil leaves, packed
1/4 cup diced red pepper for garnish
Saute corn in olive oil for 5 minutes, stirring often, until corn is slightly browned. Remove from heat and set aside.
Purée black beans in a food processor along with salsa, water, lime juice, red chili pepper sauce and cumin, adding only enough water to make the desired consistency. Add salt.
Remove to a bowl and stir in corn and basil. Garnish with red pepper.
- Calories 100
- Fat 1.5 g
- Cholesterol 0 mg
- Sodium 480 mg
- Protein 5 g
From: Whole Foods Market