Tomato Black Bean Salsa

This fresh-tasting medley bursts with garden goodness, including
tomatoes, red pepper and crunchy corn. "Serve it with baked tortilla
chips and veggies or as a condiment for fish," suggests Chris S. of
Charlottesville, Virginia.

Prep: 15 min. + chilling

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 red pepper
1 jalapeno pepper, finely chopped*
2 tablespoons minced fresh cilantro or parsley
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
Baked tortilla chips

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.

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.

*Editor's Note: When cutting or seeding hot peppers, use rubber or
plastic gloves to protect your hands. Avoid touching your face.

Taste of Homes's Light & Tasty




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