Pomegranate, Mango & Black Bean Salsa
Prep: 15 minutes • Serves: 8
1 can (15 ounces) reduced sodium black beans, drained and rinsed
1 jalapeño pepper, seeded and finely chopped
1/2 mango, peeled, pitted and finely chopped
3/4 cup pomegranate arils
1/4 cup coarsely chopped fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 jalapeño pepper, seeded and finely chopped
1/2 mango, peeled, pitted and finely chopped
3/4 cup pomegranate arils
1/4 cup coarsely chopped fresh cilantro
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon salt
1.In large bowl, toss all ingredients. Makes about 4 cups.
Approximate nutritional values per serving (1/2 cup):
73 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 245mg Sodium,
17g Carbohydrates, 4g Fiber, 6g Sugars, 3g Protein
Chef Tip:
Serve salsa over fish, chicken or pork chops, with tortilla chips or as a topping for shrimp tacos.
