Black Bean and Corn Salsa

Makes 5 cups/1.25 L

This is a great appetizer to serve for friends at your next holiday gathering. Serve them with baked pita chips or enjoy it on its own. It’s also a great side dish for chicken or fish.


2 cups (500 mL) frozen corn
2 tsp (10 mL) vegetable oil
1 1/2 cups chunky salsa
1 can (19 oz/540 mL) black beans, drained and rinsed
2 cloves garlic, minced
2 green onions, sliced
1 small jalapeno pepper, seeded and minced
2 tbsp (25 mL) chopped fresh coriander

Pita Crisps:

2 pocket pitas
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) minced fresh Italian parsley
1/2 tsp (2 mL) chilli powder

Place corn in small parchment paper lined roasting pan or baking sheet. Roast in 425 F (220 C) oven for about 20 minutes or until golden. Let cool.

Combine corn in large bowl. Add salsa, beans, garlic, onions, jalapeno and coriander. Stir to combine.

Tip: Serve this up as a hot side dish by warming in saucepan over low heat or in microwave.

Pita crisps:
Using serrated knife cut open small slit for knife to fit in and cut around edge of pita to open into 2 rounds; set aside.

In small bowl, whisk together oil, parsley and chilli powder. Brush oil mixture onto inside of pitas. Cut each pita round into 8 wedges. Place on baking sheet and bake in 425 F (220 C) oven for about 5 minutes or until golden and crispy. Let cool completely.

Nutrition Facts per serving:

2 g
0 g
0 g
181 mg
100 mg
13 g
1 g
2 g
Information for:

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