- Makes: 6 servings
- Serving Size: 1 cup
- Carb Grams Per Serving: 13
Black Bean and Corn Salsa (see Recipe Center)
tomatoes (about 3 tomatoes), cored and chopped
reduced-sodium chicken broth or vegetable broth
small cucumber, peeled and chopped (about 1/2 cup)
red wine vinegar
Snipped fresh cilantro (optional)
- In a blender or food processor, combine 1-1/2 cups of the Black Bean, Grilled Corn, and Jicama Salsa; the tomatoes; broth; cucumber; vinegar; and Worcestershire sauce. Cover and blend or process until smooth. Transfer to a large bowl. Cover and chill for 8 hours.
- Top individual servings with the remaining 1/2 cup salsa. Pass cilantro. Makes 6 (about 1-cup) servings.
Make Ahead Tip
- Prepare as directed in step 1. Cover and chill for up to 24 hours. Continue as directed in step 2.
Nutrition Facts Per Serving:Servings Per Recipe: 6
PER SERVING: 63 cal., 313 mg sodium, 13 g carb. (3 g fiber), 5 g pro.