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Three-Bean Salsa

Here’s an easy recipe for fabulous, chunky salsa. “It’s fast, fresh, low in fat and high in fiber,“ shares Regina Gutierrez. To keep calories down, she serves it with baked or low-fat tortilla chips at home in San Antonio, Texas.
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 cups

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 cups chopped fresh tomatoes
  • 2 to 3 jalapeno peppers, seeded and chopped
  • 1/4 cup chopped green onions
  • 1/4 cup lime juice
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Tortilla chips

Directions

  • In a large bowl, combine the first 12 ingredients; toss to coat. Chill for at least 30 minutes before serving. Serve with tortilla chips. Refrigerate leftovers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1/4 cup: 97 calories, 1g fat (0 saturated fat), 0 cholesterol, 354mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch.

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