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What could be a more satisfying healthy snack that salsa and tortilla chips? Salsa is a fat free, low calorie treat that is full of flavor and if you use baked tortillas instead of fried it is truly a no guilt snack. There are many different kinds of salsa available in the supermarket, but we prefer to make our own. While the kids like your basic tomato and jalapeno pepper salsa, my husband and I like a little more substance and variety to our salsa. Our favorite is the Black Bean and Corn Salsa that I have adapted from various different recipes.

Black Bean and Corn Salsa

Ingredients:

1 (15 ounce) can of black beans, rinsed and drained
1 1/2 cups frozen corn, defrosted
2 fresh jalapeno peppers, seeded and finely chopped
3 fresh plum tomatoes, seeded and chopped
1 onion, diced
1/2 cup fresh cilantro, finely chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup fresh lime juice
1 tablespoon fresh lemon juice
Salt and pepper to taste

In a small bowl combine garlic, chili powder, cumin, cayenne pepper, lime juice, and lemon juice. Mix well. In a large bowl, combine the beans, corn, jalapeno peppers, tomatoes, onions, and cilantro. Pour the lime juice mixture over the bean mixture and gently toss. Add salt and pepper to taste. Chill before serving.
This salsa is great served with fresh baked tortilla chips as an appetizer. I also like to serve it over brown rice as a main dish. I have also used this salsa to make Mexican-style Chicken Parmesan and it turned out great.
Enjoy!

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