Recipe By VH
Rating
Published Jun 4th
Race Day Salsa
Prep 15m Cook 20m Additional - Ready In 35m
Servings 10 servings Calories 128.6

Extremely fresh and crunchy, not your typical salsa! This is my husband’s special treat for NASCAR Race Days. Can be frozen for up to 3 months with some loss of texture.

Recipe Ingredients

  • 4 ears corn on the cob with husks
  • 2 (15 ounce) cans no-salt-added black beans, drained and rinsed
  • 6 Roma (plum) tomatoes, chopped
  • 1 green bell pepper, chopped
  • 1 red onion, diced
  • 2 jalapeno peppers, chopped
  • 1 lime, juiced
  • 2 teaspoons chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 (12 fluid ounce) can tomato juice
  • 1 (14 ounce) can tomato sauce
  • 1 pinch kosher salt, or to taste
  • 1 pinch ground black pepper, or to taste

Cooking Directions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
  3. 3 Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
  4. 4 Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
  5. 5 Chill salsa at least 1 hour, preferably overnight.

Nutrition Facts

  • Calories 128.6
  • Carbohydrate 26.1 g
  • Fat 0.6 g
  • Fiber 6.6 g
  • Protein 7.2 g
  • Saturated Fat 0.1 g
  • Sodium 363 mg
  • Sugar 5.9 g

Reviews

  1. It was just okay for us. Lacked seasoning. We didn't care for the tomato juice/sauce combo either.
  2. Great salsa! I used canned diced tomatoes and instead of tomato juice I just used the liquid from the tomatoes which worked well. Only regular black beans on hand so I used those. I had to use canned corn so I dried it very well and sort of 'roasted' it in a pan (I know - Read more ...
  3. First time I made the salsa as written it was good. I made it again with the beans on hand which were not low-sodium and I have to say it tasted even better. I did rinse the beans to rid them of excess salt and it may just be me but I could tell the - Read more ...