The Pampered Chef ®
Black Bean, Hominy & Corn Salsa
Recipe
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| 1/2 cup canned black beans, drained and rinsed |
| 1/2 cup thawed, frozen whole kernel corn |
| 1/2 cup canned hominy, drained |
| 1/2 cup diced red bell pepper |
| 1 jalapeño pepper, seeded and chopped (about 1 tablespoon) |
| 2 tablespoons finely chopped red onion |
| 2 tablespoons snipped fresh cilantro |
| 1 lime |
| 2 teaspoons olive oil |
| 1/4 teaspoon salt |
| Lime Tortilla Chips (optional, page 6) | |
- Place black beans, corn and hominy in Classic Batter Bowl. Dice bell pepper using Chef's Knife. Slice off stem from jalapeño pepper using Chef's Knife; remove seeds using Cook's Corer®. Finely chop jalapeño pepper and onion using Food Chopper. Snip cilantro using Kitchen Shears. Add bell pepper, jalapeño pepper, onion and cilantro to batter bowl.
- Zest entire lime using Lemon/Zester Scorer; finely chop zest using Chef's Knife. Juice lime using Juicer to measure 2 teaspoons juice. Add lime zest, juice, oil and salt to batter bowl; mix well using Small Mix 'N Scraper®.
- Spoon salsa in Simple Additions® Small Bowl. Serve with Lime Tortilla Chips, if desired.
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Yield: 2 cups (8 servings or 16 sample servings)
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Nutrients per serving: (Light) (1/4 cup salsa): Calories 45, Total Fat 1.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 1 g, Sodium 150 mg, Fiber 2 g
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Cook's Tip: Wear plastic gloves when working with jalapeno peppers. The juice from the peppers can create a burning sensation on the skin.
Hominy is corn with the hulls and germ removed. It is available in cans in the canned vegetable aisle of most larger supermarkets.
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| © The Pampered Chef, Ltd., 2001 |
