Spaghetti Squash-and-Black Bean Salsa

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 7%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.3g
  • Carbohydrate: 5.4g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 52mg
  • Calcium: 11mg

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

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