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Diabetic No Fat Black, White and Red Salsa


1 can (15 1/2 ounces) black beans, rinsed and drained
1 can (15 1/2 ounces) Great Northern beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 cup chopped red bell pepper
3/4 cup chopped red onion
3/4 cup fat-free, reduced-sodium chicken broth
1 large jalapeno pepper, washed, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano or 1 teaspoon dried, crumbled
1 tablespoon chili powder
3 garlic cloves, peeled, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine all the ingredients and stir to incorporate. Cover and refrigerate 1 hour to allow the flavors to blend. Stir again before serving.

Makes about 6 cups; per 1/4 cup.

Calories 49 Fat 0 g Carbs 9 g Sodium 194 mg Fiber 3 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.