Spaghetti Squash-and-Black Bean Salsa

recipe
Scrape the strands out of the cooked squash and chop them coarsely. Serve with your favorite baked tortilla chips.

Yield:

5 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 27
Caloriesfromfat 7 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 5.4 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 52 mg
Calcium 11 mg

Ingredients

3 cups coarsely chopped cooked spaghetti squash
1 cup diced plum tomato
1/4 cup thinly sliced green onions
1/4 cup fresh lime juice
2 tablespoons minced fresh cilantro
1 teaspoon sugar
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and finely chopped

Preparation

Combine all the ingredients in a large bowl. Cover and chill.

Note:

October 1998
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