Black Bean and Bell Pepper Salsa
4 - 15 ounce cans black beans, rinsed and drained
Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.
Per Serving: 139 Calories; 3g Fat (17.9% calories from fat); trace Saturated Fat; 7g Protein; 22g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 448mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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