Recipe from 9-14-10

Black Bean and Corn Salsa

All you need:
1 can (14.5 oz) Hunt’s™ petite diced tomatoes, undrained
1 shallot, minced
1 jalapeno pepper, seeded, finely chopped
1/2 cup Hy-Vee black beans, drained, rinsed
1/2 cup Grand Selections frozen sweet corn
1/2 tsp Hy-Vee granulated sugar
Hy-Vee salt and pepper, to taste
Hy-Vee bite-size tostados, optional

All you do:

1. In a medium bowl, stir together all ingredients except tostados. Cover. Refrigerate for 2 hours or overnight.

2. Serve with tostados if desired.

Nutrition information per serving: Calories: 25, Carbohydrate: 4 g, Fat: 0 g, Protein: 1 g, Sodium: 125 mg