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This fresh-tasting medley bursts with homegrown garden goodness, including tomatoes, red pepper and crunchy corn. "Serve this salsa in the traditional way with baked tortilla chips and veggies—or as a condiment for fish," suggests Chris Schnittka of Charlottesville, Virginia.
This recipe is:
Healthy
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: 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
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Reviewed on Jun. 23, 2010 by MaryThompson
combined with another recipe, good, had to make a second batch immediately.(did not use red or jalapeno peppers, & sauted onions first.
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