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Tangy Black Bean Salsa Recipe

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Ann Yarber of Goldsby, Oklahoma describes her salsa as “healthy for you and full of flavor.” The colorful medley also offers an appealing tang and crunch.

This recipe is:

Healthy

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14 Servings
Prep: 20 min. + chilling

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 Crisco® Extra Virgin Olive Oil or Canola Oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Baked tortilla chip scoops, optional

Directions

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. Yield: 4-2/3 cups.

Nutrition Facts: 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.

Tangy Black Bean Salsa published in Healthy Cooking April/May 2008, p49

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