Black Bean Salsa
Black beans provide a dramatic background for a burst of brilliant colors and flavors. Enjoy this salsa over grilled fish or chicken, or simply with a basket of warm tortillas.
Makes 6 servings
|1||can (14-1/2 ounces) black beans, rinsed and drained|
|1||cup frozen corn, thawed|
|1||large tomato, chopped|
|1/4||cup chopped green onions|
|2||tablespoons chopped fresh cilantro|
|2||tablespoons lemon juice|
|1||tablespoon vegetable oil|
|1||teaspoon chili powder|
|Lemon wedges and additional fresh cilantro (optional)|
- Combine beans, corn, tomato, green onions, cilantro, lemon juice, oil, chili powder and salt in medium bowl; mix well.
- Preheat oven to 400°F. Cut each tortilla into 8 wedges; place on ungreased baking sheet. Bake 6 to 8 minutes or until edges begin to brown. Serve tortilla wedges warm or at room temperature with salsa. Garnish with lemon wedges and cilantro.
This salsa is packed with protein, fiber, phytochemicals and delicious flavor. It's also great as a side dish with chicken or fish, on top of a mixed green salad, or wrapped in a tortilla.
|Saturated Fat||trace g|
|Total Fat||4 g|
|Calories from Fat||18 %|
Check out more recipes for Mexican