Recipe: Pinto Bean, Charred Corn and Onion Salsa
Ever stare at the salsa aisle hoping to see something new? Making your own keeps it interesting! Try our pinto bean, charred corn and onion salsa.
Molecular gastronomy may be trending, but dinner doesn’t have to be high-tech to be delicious. Simple, whole foods, thoughtfully combined, can yield delicious, satisfying meals. Case in point: our Pinto Bean, Charred Corn and Onion Salsa.
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Whether you use canned beans (it’s okay!) or cook your own, the pinto beans make a savory, hearty foundation. Then, when you make the homemade salsa, things get really interesting! With grilled corn, onion, jalapeno peppers, fresh tomatoes, cilantro and lime, there’s a whole lot of pop — plus that smoky, fabulous flavor from the grill. Rich in protein, vitamins, minerals and phytonutrients, this dish is as nutritious as it is delicious. And you can whip it up in a snap.
1¼ cup dried pinto beans or 2 (15-ounce) cans (no salt) pinto beans
¼ teaspoon plus 1/8 teaspoon kosher salt
2 ears corn, shucked
1 small red onion, sliced into ¼ -inch thick rounds
2 jalapeños, halved and seeded
1 teaspoon plus 1 tablespoon extra virgin olive oil
1 beefsteak tomato, diced
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Makes 4 servings.
258 calories, 5.8 g total fat, 1 g saturated fat, 14 g protein, 413 g carbohydrate, 10.3 g dietary fiber, 6 g sugar, 0 g added sugar, 0 mg cholesterol, 863 mg sodium
Developed by Sara Quessenberry for Cleveland Clinic Wellness