Recipe
Author
Hy-Vee Test Kitchen
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Description
Hot, medium, or mild, you get to control the heat of this salsa by adding more or less hatch chiles. Start with half a pepper for mild and go from there.
Servings and Ingredients
Ingredients
Serves 28
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (15.25 oz) can Hy-Vee whole kernel corn, drained | ||
| 1 (15 oz) can Hy-Vee black beans, rinsed and drained | ||
| 1 c. grape tomatoes, chopped | ||
| ⅓ c. finely chopped red onion | ||
| ½ Hatch chile pepper, seeded and diced (or more depending upon desired heat level) | ||
| Juice of 1 lime | ||
| 2 tsp. Hy-Vee Select olive oil | ||
| Hy-Vee salt, to taste |
Directions
- Combine all ingredients in a medium bowl. Cover and refrigerate for 2 hours or overnight.
Nutrition facts
Servings
30 Calories per serving
Amounts Per Serving
- Total Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 85mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 6%
0%
Iron 2%
0%
Calcium 0%
Recipe Source:
Hy-Vee weekly ad from the week of August 15, 2012.