Corn Salsa – Yields 2 Cups, Serving Size – 1/8 Cup
1 C. corn, roasted (see directions)
1/2 C. black beans
1/2 C. jicama, diced
1/8 C. red bell peppers, diced
1/8 C. green onions, diced
1/8 C. fresh lime juice
1/8 C. light feta cheese
1/2 tsp. chili powder
1/4 tsp. cumin
1/2 tsp. sea salt
1/4 tsp. black pepper
Roast corn on the cob on a bbq grill, frequently turning corn until it is roasted on all sides. Cool in a refrigerator. Mix all ingredients together in a bowl and marinate for 15-20 minutes. Serve with whole wheat chips, chicken, salmon or as a side with any dish!
