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Sweet Corn and Sun-Dried Tomato Salsa

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Sweet Corn and Sun-Dried Tomato Salsa
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Just stir together a few simple ingredients, and you've got a hearty Mediterranean-inspired salsa, perfect with a baguette or some pita chips.
By Inspired Taste
Created May 8, 2012

Ingredients

  • 1 can (15.25 oz) whole kernel sweet corn less sodium, drained
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 1 avocado, pitted, peeled and chopped
  • 2 tablespoons chopped sun-dried tomatoes in oil
  • 2 teaspoons oil from jar of sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • Juice of 1 lemon
  • Salt and pepper to taste

Steps

  • 1
    Fill small saucepan three-fourths full of water; heat to boiling. Add corn; cook 5 minutes. Drain; rinse with cold water until cool.
  • 2
    In medium bowl, gently mix corn, beans, avocado, tomatoes, oil, parsley and lemon juice. Season with salt and pepper. Serve immediately or refrigerate until serving time.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sun-dried tomatoes are often found in the same aisle as pasta and pasta sauce.
  • tip 2
    To store, cover tightly with plastic wrap and refrigerate up to 1 day.

Nutrition

Nutrition Facts are not available for this recipe
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