2 cloves fresh garlic
1/3 cup fresh cilantro leaves, tightly packed
Juice from 1 lime, or more to taste
1 can (14 1/2 ounces) Mexiacan-style stewed tomatoes (I used regular and it was still okay)
1 can (8 ounces) no-salt-added tomato sauce
1 can (15 ounces) black beans
1 cup frozen yellow and white corn kernals (I used canned)
1 bunch green onions
Chips for serving
Start to finish: 12 minutes
Peel garlic. Turn on blender or food processor (at least a 5-cup capacity) and drop garlic onto moving blade to finely chop. Add cilantro and pulse to chop fine.
Squeese juice from lime into blender. Add tomatoes (I drained them first) and tomato sauce. Pulse 3 or 4 times to blend. Pour into a 4-cup or larger mixing bowl. Taste for lime and add more if desired. Set aside.
Place beans and frozen corn in colander and rinse with cool water to rinse beans and thaw corn. Shake well to eliminate extra water, and add to salsa bowl.
Chop green onions and enough tender green tops for about 3/4 cup chopped. Stir into salsa. Spoon into serving dish. Serve at once with chips or refrigerate until ready to serve. Leftovers will keep up to 4 days, covered in refridgerator. Makes 12 servings.
Per serving without chips: 61 calories, 13g carbohydrates, 3g protein, trace of fat (none saturated), no cholesterol, 3.5g fiber, 171mg sodium. Calories from fat: 3%.
Other ideas for stir-ins:
* Roasted garlic
* Jalapeno peppers
* Mild green chiles
* Roasted red peppers
* Sliced black olives
(* Shredded cheddar cheese)
(* Small dollops of sour cream over top)