2009 Tangy Black Bean Salsa

By boandozzy

1/3 cup (calculated without chips) equals 63 calories, 3 g fat (trace saturated fat), 0 cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat. Originally published as Tangy Black Bean Salsa in Healthy Cooking April/May 2008, p49

Ingredients

• 1 can (15 ounces) black beans, rinsed and drained
• 1 large tomato, seeded and chopped
• 1 medium cucumber, seeded and chopped
• 1 medium red onion, chopped
• 1 small sweet yellow pepper, chopped
• 6 radishes, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons minced fresh parsley
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• Baked tortilla chip scoops, optional

Preparation

Step 1

In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley.

In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve with chips if desired.
Yield: 4-2/3 cups.