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.

Bon Appetit!
The FoodWhore

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