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Vegetable Salsa

Yield 8 servings (serving size: 1/2-cup salsa and 5 chips)
"I know that beans are good for you, but I used to never eat them. Then, a friend made this colorful salsa for me. She thought this recipe might change my mind. She was right. I make this salsa often." --CL Reader

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 garlic cloves, minced
  • 1 cup chopped plum tomato
  • 1/3 cup chopped green onions
  • 1 teaspoon chopped fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can shoepeg white corn, drained
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 4 ounces baked tortilla chips (about 40 chips)

Nutrition Information

  • calories 164
  • caloriesfromfat 24 %
  • fat 4.4 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 5.1 g
  • carbohydrate 28.7 g
  • fiber 3.2 g
  • iron 1.3 mg
  • sodium 447 mg
  • calcium 38 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in tomato and next 5 ingredients (tomato through chilies). Serve with chips.