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Black Bean & Tomato Salsa

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  4 servings, 1/2 cup each
Adding canned beans to a spicy salsa is an easy way to boost fiber and improve nutritional value. This salsa is also a good accompaniment for burgers or Scrambled Egg Burritos.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
1 cup  seeded, diced plum tomatoes (3-4 tomatoes)
1 cup  canned black beans, rinsed
2 tablespoons  chopped scallions
1 tablespoon  chopped fresh cilantro or parsley
1 tablespoon  lime juice
1 1/2 teaspoons  extra-virgin olive oil
1/2-1 teaspoon  minced canned chipotle in adobo sauce (see Ingredient Note)
1/8 teaspoon  salt

Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
Black Bean & Tomato Salsa Recipe at
Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, 1/2 cup each
Calories: 83
Sodium: 283mg
Fiber: 4g
Carbohydrates, Total: 11g
Protein: 4g
% Cal. from Fat: 22%
Fat. Total: 2g
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