MIXED BEAN SALSA
Ann Cox/Centennial Medical Center
1 (15.5-oz) can black beans, rinsed and drained
1 (15.5-oz) can red beans, rinsed and drained
1 (15.5-oz) can whole kernel white corn, rinsed and drained
1 (16-oz) container fresh salsa, mild or hot (check sodium content)
½ c chopped green onions
¼ c fresh lime juice
2 T chopped cilantro
2 T red wine or balsamic vinegar
Combine all ingredients in a large bowl and toss to mix completely. Refrigerate for 4 hours or more. Serve with baked or reduced fat tortilla chips.
Yield: 8-10 appetizer servings.