Tuesday, April 21, 2009
1 (15 oz) can 50% less-sodium black beans, rinsed and drained
1 (15 oz) can 50% less-sodium whole kernel corn, rinsed and drained (I used no-salt added)
3/4 c. fresh salsa or pico de gallo (refrigerated, not jarred)
2 Tbsp. fresh cilantro
1 1/2 tsp. red wine vinegar
1 tsp. cumin
Hot sauce, to taste (I used 4-5 drops Chipotle Tabasco sauce)
Salt, to taste (didn't use)
Pepper, to taste (didn't use)
In a large glass or plastic mixing bowl or a large resealable plastic container, combine the beans, corn, salsa or pico, cilantro, vinegar and cumin. Season with next three ingredients if desired. Cover and refrigerate at least 2 hours or overnight before serving.
*Can be served as a snack with baked chips or as a side dish to a meal.
**This recipe is adapted from The Biggest Loser Family Cookbook; it took about 10 minutes to make and is really tasty!