Thursday, November 4, 2010

Simple Salsa

I got this recipe from the book, "Your Best Body Now," By Tosca Reno. It really is yummy. I used it over Mexican Chipotle-Marinated Pork Tenderloin (from the same book) and served it with Brown Rice. But I can't wait to try it with pita chips!

Servings: 8

  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup grape tomatoes, diced
  • 1/4 cup white onion, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  1. Combine all ingredients in a medium bowl.
  2. Serve with Mexican Chipotle-Marinated Pork Tenderloin, or over chicken with baked whole-grain tortilla or pita chips and a salad.

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