Grilled Vegetable Salsa

• 35 min
• 16 SERVINGS
• 40 Cal
• 2 g Protein

Ingredients:

• 1 red bell pepper, cut in half lengthwise, stemmed, seeded
• 1 yellow bell pepper, cut in half lengthwise, stemmed, seeded
• 1 small red onion, cut into 1/2-inch thick slices
• 1 (15 ounces) can reduced-sodium black beans, rinsed, drained
• 1/4 cup chopped fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Cooking:

1. Place bell peppers and onion on grid over medium, ash-covered coals.  Grill vegetables 10 to 12 minutes (over medium heat on preheated gas grill 10 to 12 minutes) until tender, turning occasionally.
2. Chop bell peppers and onion; place in a medium bowl.  Add beans, cilantro, lime juice, oil, garlic, salt and black pepper; mix well.  Serve immediately or cover and refrigerate until ready to serve.