Corn and Black Bean Salsa

Serves 8

• 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.

Ingredients

• 3 ears 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 of the cob.
• In a bowl, mix corn and remaining ingredients. Toss to combine. Refrigerate, covered, for at least 1 hour.

Nutrition Facts

3/4 cup 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

Medical Review: Jane Schwartz, RDN, CLT

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