INGREDIENTS
1
can (14-1/2 ounces) black beans, rinsed and drained
1
cup frozen corn, thawed
1
large tomato, chopped
1/4
cup chopped green onions
2
tablespoons chopped fresh cilantro
2
tablespoons lemon juice
1
tablespoon vegetable oil
1
teaspoon chili powder
1/4
teaspoon salt
6
corn tortillas
Lemon wedges and additional fresh cilantro (optional)
PREPARATION:
- Combine beans, corn, tomato, green onions, cilantro, lemon juice, oil, chili powder and salt in medium bowl; mix well.
- Preheat oven to 400°F. Cut each tortilla into 8 wedges; place on ungreased baking sheet. Bake 6 to 8 minutes or until edges begin to brown. Serve tortilla wedges warm or at room temperature with salsa. Garnish with lemon wedges and cilantro.
Note
This salsa is packed with protein, fiber, phytochemicals and delicious flavor. It's also great as a side dish with chicken or fish, on top of a mixed green salad, or wrapped in a tortilla.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
351 mg
Protein
8 g
Fiber
5 g
Carbohydrate
31 g
Saturated Fat
trace g
Total Fat
4 g
Calories from Fat
18 %
Calories
161
DIETARY EXCHANGE:
Fat
1/2
Starch
2
