Diabetic Recipe: Black Bean Corn Salsa

Serves: 16
Serving Size: 2 oz. serving
Ingredients
1 15.25 oz. can low-sodium whole-kernel corn, rinsed
1 16 oz. can low-sodium black beans, rinsed
1 cup chopped fresh tomato, or 1 14.5 oz. can fire-roasted tomatoes
1 red pepper, finely chopped, or 1 12 oz. jar of roasted red peppers, drained and chopped
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. dried basil
1 tsp. cumin
2 Tbsp. lime juice
baked tortilla chips
Preparation
1. Combine all ingredients except tortilla chips. Refrigerate 1 to 2 hours before serving.
2. Serve salsa with baked chips, or top grilled chicken, halibut, or salmon.
This recipe appeared in the Summer 2012 WebMD Diabetes.
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