Corn and Bean Salsa

(Serves 4-6)

1 c. frozen corn, thawed
1 (15 oz.) can of black beans, rinsed and drained
1 small jalapeno pepper, chopped
1 medium tomato, chopped
1 small onion, chopped
¼ c. red wine vinegar
2 Tbs. olive oil

1. Mix everything in a bowl. (Remove jalapeno seeds for a milder salsa.)
2. Refrigerate for at least 1 hour.
3. Serve with baked tortilla chips.

Nutrition information per serving: 190kcal, 22g carbs, 7g protein, 8g fat, 0.5g saturated fat, 200mg sodium, 7 g fiber

Approximate cost per serving: $0.75