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Three-Bean Salsa

By: Regina Gutierrez

"Heres an easy recipe for fabulous, chunky salsa. Its 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."

Rate/Review | Read Reviews (20)

What to Drink?
	Sauvignon Blanc
	Salty Dog

Prep Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
2 cups chopped fresh tomatoes
2 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.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: 1/4 cup (calculated without chips) equals 97 calories, 1 g fat (trace saturated fat), 0 cholesterol, 354 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchange: 1 starch.