Happy Monday! I don’t have a full meatless Monday meal for you this week but I do have a really yummy black bean and corn salsa. Serve them with your own baked pita chips and you’ve got a super healthy, fresh and easy snack!
This makes a big batch so feel free to half the recipe.
Yields 10 cups
2 – 19 oz cans black beans, rinsed
2 – 11 oz cans of corn (or use fresh!)
8 roma tomatoes, seeded and diced
1/2 small red onion, diced
1/2 green jalapeno (more or less if you like it spicy or mild)
1 bunch chopped fresh cilantro
2 Tbsp olive oil
2 Tbsp coconut palm sugar (or any sugar)
S&P to taste
Juice of 3 limes
Add all the ingredients to a large bowl and stir well to combine all the flavours. Refrigerate for at least 4 hours or overnight. Dish up with your favourite corn chips or bake your own pita chips!
Preheat oven to 375F. Slice pitas into 8 slices. Tear pieces apart. One pita makes 16 chips. Place pitas in a large bowl and toss with a drizzle of olive oil. Lay pitas flat on a baking sheet and sprinkle with your favourite spices. I use garlic powder and a bit of seasoning salt. Mrs. Dash is great too and keeps it salt free 🙂
Bake in the oven for 3-4 minutes a side. Keep an eye on them because they burn quickly! Remove and eat warm out of the oven or store in a Ziplock bag to keep fresh.
Nutritional Info for 1/2 cup of salsa
111 Calories, 17g Carbs, 2.5g Fat, 5g Protein, 200mg Sodium, 4g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate. It is meant to be used as a reference only.