Black, White and Red Salsa

¾ cup fat-free, sodium reduced chicken broth

2 tablespoons extra-virgin olive oil

2 tablespoons fresh-squeezed lime juice

1 tablespoon minced fresh oregano leaves (or 1 teaspoon dried, crumbled)

3 large garlic cloves pressed through a garlic press, or minced

1 teaspoons ground cumin

1 teaspoon salt (or more, to taste)

teaspoon fresh-ground black pepper

1 can (15 ounces) black beans, sensed and drained

1 can (15 ounces) Great Northern beans, rinsed and drained

1 cups frozen corn kernels

1 cup chopped red bell pepper

¾ cup chopped red onion

1 large jalapeȱo pepper, seeded and minced

In a large mixing bowl whisk chicken broth, olive oil, lime juice, oregano, garlic, cumin, salt and pepper together until combined. Add black beans, Great Northern beans, corn, bell pepper, onion and jalapeȱo pepper. Using a rubber spatula, stir and fold together until coated and combined. Serve with fat-free or low-fat baked tortilla chips.

Makes about five cups.

@Recipe nutrition:Nutrition values per tablespoon: 15 calories (18.3 percent from fat), 0.3 g fat (trace amount saturated), 2.5 g carbohydrate, 0.7 g fiber, 0.8 g protein, 0 cholesterol, 32 mg sodium.