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Tomato Black Bean Salsa Recipe

Tomato Black Bean Salsa Recipe

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.
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings

Ingredients

  • 3 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 3/4 cup fresh or frozen corn
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped roasted sweet red peppers
  • 1 jalapeno pepper, finely chopped
  • 2 tablespoons minced fresh cilantro
  • 1/4 cup lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander
  • Tortilla chips

Directions

  • 1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.