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Spaghetti Squash-and-black Bean Salsa
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    Spaghetti Squash-and-black Bean Salsa

  • 3 cups coarsely chopped cooked spaghetti squash
  • 1 cup diced plum tomato
  • 1/4 cup thinly sliced green onions
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 jalapeņo pepper, seeded and finely chopped
  • Scrape the strands out of the cooked squash and chop them coarsely. Serve with your favorite baked tortilla chips.

    Combine all the ingredients in a large bowl. Cover and chill. Yield: 5 cups (serving size: 1/4 cup).

    From: Cooking Light Mag.
    Posted By: ???
    Post Date: ???

    *BACK TO SALSA*







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