Roasted Corn and Bean Salsa with Pita Crisps (4 PTS) Recipe - Cooking Index
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 |
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
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