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Farmers Market Salsa

Notes

Recipe Notes

  • One large ear of corn makes about 1 cup of cut corn.
  • Serve with fresh vegetables or Food Hero Baked Tortilla Chips.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
  • Try adding cilantro on top for more flavor.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Farmers Market Salsa
Prep time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label

Ingredients

½ cup corn (canned and drained, frozen, or fresh cooked)
1 can (15 ounces) black beans, drained and rinsed
1 cup diced fresh tomato
½ cup diced onion
½ cup green pepper, seeded and diced (about 3/4 a small pepper)
2 Tablespoons lime juice
2 cloves garlic, finely chopped or 1/2 teaspoon garlic powder
½ cup picante sauce

Directions

  1. Wash hands with soap and water.
  2. Combine all ingredients in a large bowl. Chill until serving time.
  3. Drain before serving.
  4. Refrigerate leftovers within 2 hours.

 

This recipe video was created by the Oregon Farm Direct Nutrition Program.

Comment

This is so fresh tasting! Very nice recipe!

We adding some Picante Salsa for the Picante sauce, and added this to homemade tortillas!  

I helped lead a cooking lesson using this recipe with multiple groups of 9-year-olds and I was happily surprised to see that they all gave it a try! Sometimes raw onions can be a challenge with kids, but they complimented the rest of the ingredients so nicely. With the addition of the salt from some tortilla chips, it was just delicious. 

This is a great recipe for kids to practice knife skills because most of the vegetables are fairly easy to cut after watching a demonstration. Some kids don't love the onion taste but they can always put that to the side when eating. 

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