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BLACK BEAN SALSA
Makes about 5 cups. Note that if you prefer less chunky salsa, you can puree part or all of it in a blender or food processor to the desired consistency. If you prefer spicier salsa, add chili powder or red pepper flakes to taste.
1 20-oz can tomatoes, drained and chopped (reserve juice) 1 cup frozen corn, thawed 1 can black beans, drained and rinsed 6 whole green onions, minced 3 cloves garlic, minced 1 tbsp lemon juice 1/4 cup chopped fresh cilantro Salt to taste
Combine all ingredients in a non-metal bowl. Add tomato juice to reach desired consistency. Cover; refrigerate 1 hour or more.
Per 2 tbsp: 23 calories, trace fat, 0 mg cholesterol, 4 g carbohydrates, 1 g fiber, 1 g protein, 31 mg sodium.
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