Presto Black Bean & Corn Salsa Recipe

By PKMom

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups fresh or frozen corn, thawed
• 5 plum tomatoes, chopped
• 1 large sweet red pepper, chopped
• 1 small green pepper, chopped
• 1 hot pepper, chopped
• 1/4 cup chopped red onion
• 1/4 cup minced fresh cilantro or parsley
• 2 tablespoons lime juice
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• Tortilla chips

Preparation

Step 1

In a large bowl, combine the beans, corn, tomatoes, peppers, chilies, onion, cilantro, lime juice, garlic, sugar, salt and cumin. Serve with chips. Yield: 28 servings (1/4 cup each).

Nutritional Facts
1/4 cup (calculated without chips) equals 35 calories, trace fat (trace saturated fat), 0 cholesterol, 195 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein