Fruit salsa Prep: 40 minutes Servings: 12 Ingredients: 3-4 small tomatoes 1 pint strawberries (or mango, pineapple, etc.) 1 seedless cucumber 1 red onion, optional 1 red bell pepper 1 yellow or orange bell pepper 1 can (151/2 ounces) black beans, drained, rinsed 1 cup fresh corn kernels Juice of 2 limes 1 cup fresh cilantro 3 tablespoons olive oil 2 teaspoons salt Freshly ground pepper Corn tortilla chips Dice tomatoes, strawberries, cucumber, red onion and peppers; place in a mixing bowl. Add beans, corn and lime juice; mix together. Remove cilantro leaves from stems; add leaves to bowl. Mix the olive oil, salt and pepper to taste in a small bowl; pour over salsa. Mix well; serve with chips. Nutrition information: Per serving: 85 calories, 35% of calories from fat, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 3 g protein, 573 mg sodium, 4 g fiber.
Bill Hogan/Chicago Tribune
Copyright © 2018, Los Angeles Times