Source: dLife

Healthy bean and corn salsa served with tortilla chips.

Servings

14.5 oz Beans, black, canned , rinsed and drained
1 cup frozen sweet corn kernels , thawed
1 large tomato , chopped
0.25 cup fresh chopped green onion
2 tbsp fresh cilantro , chopped
2 tbsp fresh lemon juice
1 tbsp vegetable oil
1 tsp chili powder
0.25 tsp salt
6 medium corn tortilla

1 In a medium bowl combine beans, corn, tomato, green onions, cilantro, lemon juice, oil, chili powder and salt and mix ingredients together well.
2 Preheat the oven to 400°F, then take each tortilla and cut into 8 wedges and place on ungreased baking sheet. Bake the tortillas for 6 to 8 minutes or until the edges begin to turn brown, serving tortilla wedges warm or at room temperature with the salsa.
3 Garnish the tortillas and salsa with lemon wedges and the additional fresh cilantro if desired.

PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.