Three-Bean Salsa

Name: Three-Bean Salsa
Prep time: 25 min
Total time: 25 min
Yield: 8 cups.
Cuisine: North America, Southwest
Ingredients: 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15-1/4 ounces) whole kernel corn, drained; 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 2 cups chopped fresh tomatoes; 2 to 3 jalapeno peppers, seeded and chopped; 1/4 cup chopped green onions; 1/4 cup lime juice; 2 tablespoons minced fresh cilantro; 2 teaspoons ground cumin; 1 teaspoon salt; 1/4 teaspoon pepper; Tortilla chips

TOTAL TIME: Prep: 25 min. + chilling YIELD: 8 cups.

Here’s an easy recipe for fabulous, chunky salsa. “It’s fast, fresh, low in fat and high in fiber,“ shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 to 3 jalapeno peppers, seeded and chopped
1/4 cup chopped green onions
1/4 cup lime juice
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon pepper
Tortilla chips

Directions

1. In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.

Nutrition Facts

1/4 cup: 97 calories, 1g fat (0 saturated fat), 0 cholesterol, 354mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch.

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