Black Bean and Tomato Salsa

Ingredients

• 1 cup seeded, diced plum tomatoes (3-4 tomatoes)
• 1 cup canned black beans, rinsed
• 2 tablespoons chopped scallions
• 1 tablespoon chopped fresh cilantro or parsley
• 1 tablespoon lime juice
• 1-1/2 teaspoons extra-virgin olive oil
• 1/2-1 teaspoon minced canned chipotle in adobo sauce
• 1/8 teaspoon salt, or to taste

Directions

1. Combine all ingredients in a medium bowl; stir to blend. If not serving immediately, cover and refrigerate for up to 2 days.

Recipe Yield: Yield: 4 servings (1/2 cup each)

Source: The Eating Well Diabetes Cookbook
Book Title: The Eating Well Diabetes Cookbook

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