Black Bean Salsa

Here is a recipe for a great black bean salsa. It will perk up cooked chicken, pork, or fish and can be eaten with chips for a nice treat. Cut up corn tortillas and bake them in the oven until crispy for low salt chips. It is best when eaten the same day, but will keep 2 days refrigerated in a covered container
Ingredients:
2 C dried black beans, cooked
1 C no salt added corn
3/4 C (packed) fresh basil leaves, chopped
1/2 C red onion, finely chopped
2 T fresh lime juice
1 teaspoon olive oil
1/2 teaspoon freshly ground black pepper
Mix all ingredients thoroughly & enjoy

Sodium content in milligrams (oh, how I am tiring of counting sodium!)

2 C dry black beans, boiled 60
1 C no salt added corn 20
1 C red onion, chopped 1
2 T fresh lime juice 1

Total sodium in recipe = 82 mg