Corn and Bean Salsa with Chips

Ingredients

¼ cup of no salt added canned corn

½ bell pepper, diced

¼ cup of no salt added pinto beans (drained and rinsed)

¼ cup of red onion, diced

2 Tbsp cilantro, chopped

1 tsp garlic, minced

1 oz salsa

2 oz of chips (about 14)

Directions

• In a large bowl, stir together the corn, bell pepper, beans, red onion, cilantro, garlic and salsa. 

• Enjoy with chips!

• Salsa can be served right away, but tastes best after being refrigerated for at least 30 minutes. This recipe will keep in the fridge for 4-5 days.

Nutritional information:

2 Servings

Serving Size: ½ recipe

Calories: 210

Total Fat: 7g

Saturated Fat: 1g

Cholesterol: 0mg

Sodium: 130mg

Total Carbohydrate: 33g

Fiber: 4g

Protein: 5g