Slightly Spicy Black Bean Salsa
I picked this recipe up from “The Healthy Weigh,” a nutrition class and program I attended through Cooper Hospital and its nutritionist, Angela Shaw, DTR. I have made this myself and it is not only delicious, but it’s full of protein, fiber (to lower cholesterol and improve gastrointestinal health) and lycopene (tomato containing phytonutrient) plus more!
Ingredients:
- 1 15 oz. can black-eyed peas, drained and rinsed
- 1 15 oz. can black beans, drained and rinsed
- 1 15 oz. can whole kernal corn rinsed (or thawed bag of frozen white sweet corn)
- 1 15 oz. can diced tomatoes
- 1 small can jalapeno peppers (optional depending on how spicy you like it – I like it with)
- cilantro (optional depending on if you like the flavor – add to taste)
- 1/2 cup chopped sweet onion
- 1/2 cup chopped green peppers (or one whole pepper)
- 1/2 tsp. garlic powder
- 8 oz. of any fat-free Italian dressing (your favorite fat-free Italian is great)
- One bag of BAKED tortilla chips or soy/flax chips
Directions:
Very simple. Mix all ingredients together and chill for several hours. Serve with the baked tortilla and/or soy/flax chips. Voila!
Great DETERMINED TO SUCCEED tip: This is great at parties and cook-outs as a healthier choice when balancing attending social functions and wanting to eat better. Also, spoon some leftover Slightly Spicy Black Bean Salsa onto your daily salads as a dressing to boost overall nutritional value. Enjoy.
