Black Bean, Tomato, and Corn Salsa with Baked Tortilla Chips

Here’s the world’s easiest salsa recipe. A day’s serving of vegetables in one full scoop—this is the real deal. It’s so vibrant, you will taste the difference between this delight and the sauce in a jar that’s lost its zip of nutrients by sitting on the shelf and being stored in the dark—losing its light and energy-giving vibrancy.

Serves 12 • Prep Time: 10 minutes • Cook Time: 12 to 14 minutes • Refrigeration Time: 2 to 3 hours

BLACK BEAN, TOMATO, AND CORN SALSA

2 (15-ounce) cans black beans, rinsed and drained

1 (15-ounce) can corn, rinsed and drained

1 cup canned tomatoes, drained and chopped

1 cup finely chopped red onion

1/2 cup finely chopped green bell pepper

1/4 cup chopped cilantro

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

2 teaspoons olive oil, grapeseed oil, or canola oil

1 small jalapeño chile, seeded and finely diced

BAKED TORTILLA CHIPS

12 (6-inch) corn tortillas

1 tablespoon grapeseed oil or canola oil

1 teaspoon kosher or sea salt

1. For the salsa, combine the black beans, corn, tomatoes, onion, green bell pepper, cilantro, garlic, cumin, salt, oil, chile, and lime juice in a large bowl and toss to blend. Cover and refrigerate for several hours to let the flavors blend.
2. For the chips, preheat the oven to 350°F. With a sharp knife or pizza wheel, cut each tortilla into 8 wedges. Arrange the wedges on 2 large baking sheets. Brush the tops with oil and sprinkle with salt.
3. Bake for 6 to 7 minutes, then rotate the trays in the oven. Continue baking for 6 to 7 minutes longer, until the chips are lightly browned. Serve right away or let cool, then store in an airtight container until ready to serve.
4. Serve the chips with a pair of salsas: this one and Fresh Pineapple Salsa (see here).

Calories 207 • Total Fat 3.5g • Saturated Fat 0.5g • Carbohydrates 38g • Protein 8.5g • Dietary Fiber 10g • Sodium 400mg