Black Bean Salsa
by Sherrell G
| 2 C | dried black beans, cooked |
| One C | no salt added corn |
| 3/4 C (packed) | fresh basil leaves, chopped |
| 1/2 C | red onion, finely chopped |
| 2 T | fresh lime juice |
| One t | olive oil |
| 1/2 t | freshly ground black pepper |
Mix all ingredients thoroughly & enjoy
This salsa will perk up cooked chicken, pork, or fish. It is best when eaten the same day, but will keep 2 days refrigerated in a covered container
| |
| Sodium content in milligrams |
| |
| 2 C |
dry black beans, boiled |
60 |
| one C |
no salt added corn |
20 |
| one C |
red onion, chopped |
1 |
| 2 T |
fresh lime juice |
1 |
| |
| Recipe total = 82 mg |
| |
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.
