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Tangy Black Bean Salsa

 Tangy Black Bean Salsa
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.
14 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1/3 cup (calculated without chips) equals 63 calories,

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Tangy Black Bean Salsa (continued)

Nutritional Facts: 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.
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