Fruit salsa

( Bill Hogan/Chicago Tribune )

Fruit salsa

Prep: 40 minutes
Servings: 12

Ingredients:
3-4 small tomatoes
1 pint strawberries (or mango, pineapple, etc.)
1 seedless cucumber
1 red onion, optional
1 red bell pepper
1 yellow or orange bell pepper
1 can (151/2 ounces) black beans, drained, rinsed
1 cup fresh corn kernels
Juice of 2 limes
1 cup fresh cilantro
3 tablespoons olive oil
2 teaspoons salt
Freshly ground pepper
Corn tortilla chips

Dice tomatoes, strawberries, cucumber, red onion and peppers; place in a mixing bowl. Add beans, corn and lime juice; mix together. Remove cilantro leaves from stems; add leaves to bowl. Mix the olive oil, salt and pepper to taste in a small bowl; pour over salsa.

Mix well; serve with chips.

Nutrition information:
Per serving: 85 calories, 35% of calories from fat, 4 g fat, 0.5 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 3 g protein, 573 mg sodium, 4 g fiber.