INGREDIENTS

INSTRUCTIONS

Seed and chop the tomatoes. Place into a large bowl. Add the chopped
garlic, onion, parsley, pepper, lemon juice, and sweetener to the
tomatoes. Mix well and set aside. Cook the black beans until done but
not mushy. Drain well and add the frozen corn kernels. Cool to room
temperature and combine with the tomato mixture. Allow to "marinate"
for several hours. (Optional seasonings: chili powder or substitute
cilantro in place of parsley.) Serving suggestions: as a dip for  baked
chips, rolled into a flour tortilla, as a topping over shredded
lettuce or as a side dish. Yield: 8 servings  Nutritional Analysis
(Original): Calories 180, Fat (grams) 7, Percent  calories from fat 35,
Percent polyunsaturated 5, Percent saturated 5,  Percent
monounsaturated 25, Cholesterol (milligrams) 0, Sodium  (milligrams)
11, Protein (grams) 5, Carbohydrate (grams) 24.  Nutritional Analysis
(Modified): Calories 100, Fat (grams) 0, Percent  calories from fat 0,
Percent polyunsaturated 0, Percent saturated 0,  Percent
monounsaturated 0, Cholesterol (milligrams) 0, Sodium  (milligrams) 11,
Protein (grams) 5, Carbohydrate (grams) 20.  NOTE: Diabetics or those
following calorie-controlled diets may count  one serving as: 1 starch,
1 vegetable serving. Posted to fatfree  digest by brinkley@scsn.net
(Robert Brinkley) on Feb 14, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 2400
Calories From Fat: 724
Total Fat: 82.5g
Cholesterol: 0mg
Sodium: 4697.1mg
Potassium: 6872mg
Carbohydrates: 363.1g
Fiber: 89.8g
Sugar: 80.3g
Protein: 89.2g