Black Bean and Corn Salsa
Recipe from Diabetic Living

Spoon this salsa recipe on baked tortiila chips or homemade pita chips.

Black Bean and Corn Salsa

by 5  people

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  • 1  15  ounce can 
    black beans, rinsed and drained
  • 1   cup 
    frozen whole kernel corn, thawed
  • 1   
    large tomato, chopped
  • 1/2  cup 
    jicama, peeled and chopped
  • 2   
    green onions, thinly sliced
  • 1   
    fresh jalapeno pepper, seeded and finely chopped
  • 2   tablespoons 
    snipped fresh cilantro
  • 2   tablespoons 
    lime juice
  • 1/4  teaspoon 
  • 1/4  teaspoon 
    ground cumin
In a bowl, toss together all ingredients. Makes about 4 cups, 16 (1/4-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 32, Fat, total (g) 0, chol. (mg) 0, carb. (g) 7, fiber (g) 2, pro. (g) 2, sodium (mg) 105, Starch () 0.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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