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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fiber-filled Black Bean Salsa

Source: dLife

Healthy bean and corn salsa served with tortilla chips.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	147.0

Total Carbs	27.8 g

Dietary Fiber	5.5 g

Sugars	1.9 g

Total Fat	3.4 g

Saturated Fat	0.5 g

Unsaturated Fat	1.9 g

Potassium	322.5 mg

Protein	5.2 g

Sodium	390.8 mg

Dietary Exchanges 3.4 Fat, 0.3 Vegetables, 0.0 Fruits, 1.5 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

14.5
14 1/2 oz Beans, black, canned 1.0
1 cup frozen sweet corn kernels 1.0
1 each large tomato 0.25
0 1/4 cup fresh chopped green onion 2.0
2 tbsp fresh cilantro 2.0
2 tbsp fresh lemon juice 1.0
1 tbsp vegetable oil 1.0
1 tsp chili powder 0.25
0 1/4 tsp salt 6.0
6 each medium corn tortilla

Directions

In a medium bowl combine beans, corn, tomato, green onions, cilantro, lemon juice, oil, chili powder and salt and mix ingredients together well.
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.
Garnish the tortillas and salsa with lemon wedges and the additional fresh cilantro if desired.