Black Bean Salsa

Black beans give this salsa more protein than most. This recipe makes six cups of salsa, so serve a crowd! Serve with blue or yellow corn tortilla chips.

In a large bowl, combine 3 cups chopped tomato, 1 cup chopped red bell pepper, 1 cup chopped green bell pepper, 1/2 cup red onion, 1/3 cup fresh-squeezed lime juice, a tablespoon of olive oil, 1/2 tsp. salt, 1/2 tsp. cumin, 1/ tsp. chili powder, one jalapeno pepper (seeded and chopped), a 15-oz can of black beans (rinsed and drained), and an 11-oz can of sweet corn, drained. Toss well to combine, and refrigerate until ready to serve.

The only ingredient that posed any vegan trouble in this recipe was the can of corn. A lot of brands included sugar in their ingredient list, but the canned corn from Del Monte simply contained corn, water, and salt, so that was what I bought (straying from more normal tendency to go organic...).

1/3 a cup of salsa is 40 calories.

Cost:
tomato $4.43
red bell pepper $1.08
green bell pepper $0.60
limes $1.50
jalapeno $0.12
black beans $1.79
canned corn $1.89