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