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Tuesday, September 27, 2011
Corn and Chickpea Salsa
by Erika Nicole Kendall
Corn and Chickpea Salsa
3 cups corn
1 cup chickpeas (already cooked)
3/4 cups red, green and yellow pepper
1 cups onions
2 tbsp cilantro
1/4 cups lemon juice,
1/4 tsp salt
Throw ingredients in a hot skillet together, in the order listed. Go read a book… or… this little site.
Looking to count the nutritional info? Grab a SparkPeople account or a calorie counting app and plug in the ingredients!
Try this recipe, take a photo and send it in! E-mail your photo to photos@blackgirlsguidetoweightloss.com or send it via twitter to @inetespionage!
6 Comments
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I work with your mother. You look great!
—Kelly Pollard
Why, thank you, Kelly!
—Erika
I want to try this over the upcoming weekend, however what do you serve it with?
—Rita
I just served it with a few pieces of chicken and some broccoli. Chickpea is an acquired taste, so you have to be careful with it. I like ‘em, but I’m easy to please. If it’s “too much,” adding a little more corn should help. Let me know how it turns out!
—Erika
thanks, I’m excited to try this..my first real attempt at clean eating..oh and I’m already a fan of chick peas, in college we used to eat them with rice when money got tight, lol
—Rita
Just finished cooking this and I am SO excited to add this to salads and use it as a side! I didn’t have cilantro and I wanted something a little spicier so I subbed in Cajun seasoning and its delicious! Thanks so much for sharing.
—Kait