Tomato Black Bean Salsa
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 4 cups.
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.
Ingredients
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3 medium tomatoes, seeded and chopped
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1 can (15 ounces) black beans, rinsed and drained
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3/4 cup fresh or frozen corn
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1/2 cup finely chopped red onion
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1/2 cup chopped roasted sweet red peppers
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1 jalapeno pepper, finely chopped
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2 tablespoons minced fresh cilantro
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1/4 cup lime juice
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1 garlic clove, minced
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/2 teaspoon ground coriander
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Tortilla chips
Directions
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1.
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips.
Nutrition Facts
1/2 cup: 80 calories, 1g fat (1g saturated fat), 0 cholesterol, 318mg sodium, 15g carbohydrate (0 sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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