Monday, April 5, 2010
Corn and Tomato Salsa
1 1/2 cups corn (fresh or canned)
1 can diced tomatoes
2 garlic cloves
1/2 red onion diced
2 tbsp cilantro, chopped
1 tbsp balsamic vinegar
salt and pepper to taste
1. In a large skillet, heat the garlic and onions with a splash of olive oil or non-stick spray.
2. When onions are soft, add corn and tomatoes. Heat over medium heat, stirring occasionally. When well heated, add vinegar and cilantro.
3. Reduce heat to low/simmer and cook for another 10 minutes.
Serving Suggestion: Serve with chicken or over rice. This can also be great for a mexican bean dip or to top tacos or burritos.
Makes about 3 1/2 cups. Roughly 70 calories in 2/3 cup serving.