Time: 30 minutes
Diabetic, Gluten Free, Heart Healthy
Corn and black beans make this refreshing salsa a healthy alternative to store-bought salsa. This flavorful dip gets a fiery kick from chili powder. Serve it with whole grain tortilla chips.
3 ears of corn, husked, or 2 1/4 cups frozen corn, cooked
1 can (15.5 oz) black beans, rinsed and drained
1 1/2 cups chopped fresh cilantro
3 scallions, chopped
2 cups chopped seeded tomatoes
2 tsp chili powder
1/4 cup fresh lime juice
If using fresh corn, bring a large pot of water to a boil over high heat. Add ears of corn and reduce heat to medium. Boil for 10 minutes.
With tongs, remove corn from water and allow to cool. With a sharp knife, cut the corn off the cob.
In a bowl, mix corn and remaining ingredients. Toss to combine.
Cover and refrigerate for at least one hour.
Serving size: 3/4 cup
Per Serving: Calories: 99; Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 193mg; Carbohydrates: 21g; Fiber: 4g; Protein: 5g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor