Heart Healthy Avocado Salsa

Avocado Salsa
Servings: 16
Serving size 1/4 cup salsa and 6 chips
• 16 6-inch corn tortillas, each cut into 6 wedges
• 1/8 tsp salt and 1/8 tsp salt and 1/4 tsp salt (divided use)
• 1/2 can no-salt-added black beans (rinsed, drained)
• 1 medium cucumber (peeled, seeded, finely chopped)
• 1 small green bell pepper (finely chopped)
• 1 medium rib of celery (finely chopped)
• 2-3 tablespoon snipped, fresh cilantro
• 2 tablespoon fresh lime juice
• 1/8 teaspoon crushed red pepper flakes
• 2 medium avocados (diced)

1. Preheat the oven to 350°F.
2. On a large baking sheet, arrange half the tortilla wedges in a single layer. Bake for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeat with the remaining tortilla wedges and the remaining 1/8 teaspoon salt.

3. Meanwhile, in a medium serving bowl, stir together the beans, cucumber, bell pepper, celery, cilantro, lime juice, the final 1/4 teaspoon salt, and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.

Calories 108
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 88 mg
Total Carbohydrate 16 g
Dietary Fiber 4 g
Sugars 1 g
Protein 3 g