Race Day Salsa

Race Day Salsa

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
VH
Recipe by  VH

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  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. 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. 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. Chill salsa at least 1 hour, preferably overnight.

Share It

Reviews (2)

Rate This Recipe
Hey J
2

Hey J

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 difference. We used it to top tacos, in quesadillas as well as a dip for chips. Also, I added just a dash of cayenne. It's now a raceday staple. Thanks for posting it.

Christina
0

Christina

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 it's not the same, but it worked). Everyone really enjoyed this...I will def be making it again~YUM! Thanks for sharing. :)

More Reviews

Similar Recipes

Heather's Cilantro, Black Bean, and Corn Salsa
(243)

Heather's Cilantro, Black Bean, and Corn Salsa

Black Bean Avocado Salsa
(25)

Black Bean Avocado Salsa

Summer Bean Salsa
(20)

Summer Bean Salsa

Best Ever Cilantro Corn Salsa
(8)

Best Ever Cilantro Corn Salsa

Quick Black Bean Salsa
(4)

Quick Black Bean Salsa

Marc's Race Day Dip
(3)

Marc's Race Day Dip

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 129 cal
  • 6%
  • Fat
  • 0.6 g
  • < 1%
  • Carbs
  • 26.1 g
  • 8%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Heather's Cilantro, Black Bean, and Corn Salsa

>

next recipe:

Dr. D's Killer Salsa