Black Bean Salsa with Baked Chips

Name: Black Bean Salsa with Baked Chips
Yield: makes 2 cups salsa and 48 chips
Ingredients: 1 can (19 ounces) black beans, drained and rinsed; 1 small tomato, seeded and cut into 1/2-inch dice; 2 scallions, trimmed and finely chopped; 1 jalapeño chile, minced (ribs and seeds removed for less heat, if desired); 1/2 cup coarsely chopped cilantro; 2 tablespoons fresh lime juice (from 2 limes); Coarse salt; 6 flour tortillas (8-inch size), preferably whole-wheat; 2 teaspoons extra-virgin olive oil

January 26, 2012

This zesty salsa is high in protein and fiber and low in fat, and it makes a great accompaniment to grilled meat, chicken, or fish. It’s quick work to make your own baked tortilla chips, and they are so much more healthful than anything you can buy from the store.

Recipe notes

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