Black Bean & Corn Salsa
Serve with baked tortilla chips.

Servings: 12

• 2 - 15 ounce cans black beans, drained and rinsed
• 1 - 16 ounce can whole kernel corn, drained and rinsed
• 1 - 16 ounce can diced tomatoes
• 1 - 10 ounce can Rotel tomatoes
• 1/2-3/4 cup picante sauce
• 1/2 cup red onion, chopped
• 1/2 cup fresh cilantro, chopped
• 6 tablespoons lime juice
• 2 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• Salt and pepper

Combine the first ten ingredients into a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours to let all the flavors meld together.

Per Serving (does not include salt and pepper): 132 Calories; 3g Fat (20.4% calories from fat); trace Saturated Fat; 6g Protein; 21g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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