2002 Tomato Black Bean Salsa

By boandozzy

One serving (1/2 cup salsa) equals 80 calories, 1 g fat (trace saturated fat), 0 cholesterol, 318 mg sodium, 15 g carbohydrate, 4 g fiber, 4 g protein.

Diabetic Exchanges: 1 vegetable, 1/2 starch.

Originally published as Tomato Black Bean Salsa in Light & Tasty April/May 2001, p21

Ingredients

• 3 medium tomatoes, seeded and chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 3/4 cup fresh or frozen corn
• 1/2 cup finely chopped red onion
• 1/2 cup chopped roasted sweet red peppers
• 1 jalapeno pepper, finely chopped
• 2 tablespoons minced fresh cilantro
• 1/4 cup lime juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander
• Tortilla chips

Preparation

Step 1

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.