No-Tomato Salsa

¾

cup fat-free lower-sodium chicken broth

¼

cup extra virgin olive oil

2-3 serrano peppers, seeded and minced

2 tablespoons fresh lime juice (1 medium lime)

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

1 tablespoon chili powder

3-4 garlic cloves, minced or pressed

1½

teaspoons ground cumin

1 teaspoon kosher salt

½

-1 teaspoon fresh ground black pepper

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

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

1½

cups frozen corn kernels

1 cup chopped red bell pepper

¾

cup chopped red onion

To a large bowl, add broth, olive oil, serrano peppers, lime juice, chili powder, garlic, cumin, salt and black pepper; whisk together until combined.

Add remaining ingredients and, using a large rubber spatula or spoon, stir and fold until well mixed. Cover and refrigerate for 1 hour. Stir well, taste to adjust the seasoning and serve with low-fat tortilla chips.

Makes eight cups.

@Recipe nutrition:Nutrition values per tablespoon: 14 calories (30 percent from fat), 0.4 g fat (0.1 g saturated fat), 1.9 g carbohydrates, 0.5 g fiber, 0.6 g protein, 0 cholesterol, 29 mg sodium.

LeanNotes: Reducing the olive oil to 2 tablespoons reduces fat per serving to 0.2 grams and calories from fat to 18.9 percent.