Try this slightly spicy salsa with the Mexican Corn Bread recipe or simply serve with your favorite reduced-fat chips. This salsa packs a protein punch as well, unlike most others. I strongly recommend using fresh cilantro because it makes all the difference in flavor. This recipe tastes especially good on reduced fat nacho chips. Bet you can’t eat just one!
Spicy Legume Salsa
Wednesday, 12 August 2009 14:23
| Description: |
Serves 8
Nutritional Breakdown
Protein: 21.8%; Carbohydrate: 74.0%; Fat: 4.2% Totals Per Serving Calories: 67 Protein: 3.8g Carbohydrate: 13g Fat: .3g Cholesterol: 0mg Sodium: 4mg |
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| Ingredients: |
2 cups back eyed peas, cooked until tender (frozen or canned)
1 cup red onion, diced 1 cup tomato, diced and seeded 2 tablespoons fresh cilantro leaves 1 heaping tablespoon jalapeño pepper, diced, seeds and ridges removed 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup fresh lemon juice 3 tablespoons balsamic vinegar |
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| Instructions |
Blend all the ingredients except the peas in a blender or food processor (do not liquefy). Pour the mixture over the peas in a mixing bowl and stir to coat. Chill.
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