Black Bean Salsa with Baked Chips

I love trying new recipes to bring to parties! This appetizer caught my eye while I was flipping through my new "Power Foods" recipe book! Very easy and delicious!

We were too excited to try it, that we did not even take a photo ... The one in the book will have to do!

Black Bean Salsa with Baked Chips
Makes 2 cups salsa and 48 chips

1 can black beans, drained and rinsed
1 small tomato, seeded and cut into ½ -inch dice
2 scallions, trimmed and finely chopped
1 jalapeno, minced (ribs and seeds removed for less heat, if desired)
½ cup coarsely chopped cilantro
2 tablespoons fresh lime juice (from 2 limes)
Coarse salt
6 flour tortillas (8-inch size)
2 teaspoons extra virgin olive oil

Heat broiler. Pulse ¼ cup of black beans in a food processor until coarsely chopped; transfer to a bowl. Add remaining beans to bowl, along with the tomato, scallions, jalapeno, cilantro, lime juice, and ½ teaspoon salt. Combine.

Cut each tortilla into 8 wedges. Arrange in single layer on a baking sheet; brush with oil, dividing evenly. Broil until crisp and golden brown, 1-2 minutes per side. Transfer chips to a wire rack to cool. Serve with salsa.

Per ¼ -cup dip and 6 chip serving: 179 calories, 2g saturated fat, 6g unsaturated fat, 0mg cholesterol, 26.8h carbohydrates, 7g protein, 349mg sodium, 5.5g fiber