1 hr 10 mins
1 hr 10 mins
I found this recipe in the column written by Marty Meitus in the June 6/01 issue of Denver's Rocky Mountain News--hence the name I've given it. It's great! I like it with black beans, but Ms. Meitus says she prefers only red kidney beans in this. It's perfect when a crowd gathers, particularly for a party, to watch a sporting event on tv, etc. Prep time includes the chilling time.
My Private Note
Units: US | Metric
- 2 (16 ounce) jars chunky salsa (medium or mild, your call)
- 1/2 teaspoon white sugar
- 1 tablespoon freshly squeezed lime juice
- 1/3 cup chopped green onion (white and green parts)
- 1/3 cup finely chopped red onion
- 1/3 cup finely chopped fresh cilantro (leaves only, no stems)
- 1/3 cup canned corn niblet, well drained
- 1 (15 ounce) can black beans or 1 (15 ounce) can red kidney beans, drained well,rinsed,then drained well again
- 1In a large bowl, stir together salsa, sugar and lime juice.
- 2Gently stir in all remaining ingredients; cover and refrigerate for at least one hour.
- 3Serve, with tortilla chips for dipping.
- 4Recipe easily doubles, and triples-- you just need a big bowl and a big crowd!
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Nutritional Facts for Denver Salsa
Serving Size: 1 (114 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 61.7
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 469.3 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 3.6 g
- Sugars 2.8 g
- Protein 3.6 g