Tangy Black Bean Salsa

*Be sure to add points for tortilla chips!



Nutrition Facts
         One serving:
         1/3 cup (calculated without chips)
         Calories:
         63
         Fat:
         3 g
         Saturated Fat:
         0 g
         Cholesterol:
         0 mg
         Sodium:
         144 mg
         Carbohydrate:
         7 g
         Fiber:
         2 g
         Protein:
         2 g
         Diabetic Exchange:
         1/2 starch, 1/2 fat.



SERVINGS: 14

METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
         1 can (15 ounces) black beans, rinsed and drained
         1 large tomato, seeded and chopped
         1 medium cucumber, seeded and chopped
         1 medium red onion, chopped
         1 small sweet yellow pepper, chopped
         6 radishes, chopped
         1 jalapeno pepper, seeded and chopped
         2 tablespoons minced fresh parsley
         3 tablespoons red wine vinegar
         3 tablespoons olive oil
         1/2 teaspoon salt
         1/2 teaspoon garlic powder
         1/2 teaspoon ground cumin
         1/4 teaspoon pepper
         Baked tortilla chip scoops, optional
Directions:
In a large bowl, combine the beans, tomato, cucumber, onion, yellow pepper, radishes, jalapeno and parsley. In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4-2/3 cups.