Roasted Corn and Bean Salsa with Pita Crisps (4 PTS)

Recipe Ingredients

4 oz	113g	Whole-wheat pitas - cut into 8 wedges (large)
		Each
		Cooking spray
3		Corn
15 1/2		-- ¥
1		Black beans - drained and rinsed
1		Red onion - finely chopped (small)
2		Garlic - minced
1		Jalapeño pepper - deseeded and minced
2		Cilantro chopped
1/2		Ground coriander
		Juice of 1 lime
		Salt and pepper to taste

Recipe Instructions

1. Preheat oven to 375°F (190°C).

2. Lightly coat pita bread with cooking spray. Arrange on a large baking

sheet and toast in oven until crisp, about 5 minutes.

3. Using a sharp knife, remove corn from the cob. In a dry nonstick skillet

over medium-high heat, roast kernels, stirring frequently, until brown and

tender, 4 to 5 minutes. Remove from heat and let cool.

4. In a large bowl season to taste and combine corn kernels and remaining

ingredients. Serve with pita crisps.

Nutritional profile per serving: Calories 321.1, Protein 14.1g, Fat 2.9g,

Saturated fat 0.3g, Carbohydrate 63.4g, Fiber 12.6g, Cholesterol 0.0mg, Iron

4.7mg, Sodium 755.4mg, Calcium 54.7mg

Shared by: Patty McDuffy, Patty's diet recipes

MC Formatted by Mary [[email protected]]

Source:
Weight Watchers

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.