Cooking Index - Cooking Recipes & IdeasRoasted Corn and Bean Salsa with Pita Crisps (4 PTS) Recipe - Cooking Index

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

Serves: 4 people

Recipe Ingredients

4 oz 113gWhole-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

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