Chutney Salsa Recipe
Servings: 1
Ingredients
- 3/4 c. minced red bell pepper
- 2/3 c. canned black beans liquid removed
- 1/2 c. CROSSE & BLACKWELL (r) Warm Mango Chutney
- 1/3 c. whole-kernel corn
- 2 Tbsp. sliced green onion
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. ORTEGA (r) Diced Green Chiles
- 1/8 tsp grnd coriander
- 4 dsh warm pepper sauce (optional) tortilla chips
Directions
- 1 COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and warm pepper sauce in medium bowl; mix well. Cover; chill for 2 hrs. Let stand at room temperature for 30 min before serving. Serve with chips or possibly crackers.
- Makes 2 cupsPrep Time: 15 Min
- " Talk about salsa with a twist! This tasty dip has a wild combination of flavors, including exotic mango chutney, corn, black beans and ORTEGA (r) Green Chiles. Though delicious with chips or possibly crackers, this salsa is also wonderful on grilled chicken or possibly fish. "
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 239g | |
| Calories 475 | |
| Calories from Fat 19 | 4% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 44mg | 2% |
| Potassium 2161mg | 62% |
| Total Carbs 87.25g | 23% |
| Dietary Fiber 22.1g | 74% |
| Sugars 6.88g | 5% |
| Protein 29.18g | 47% |
