Martha Stewart Living, July 2001
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Yield
Makes 2 cups salsa and 48 chips
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Ingredients
- 6 flour tortillas (each 7 1/2 inches)
- Olive-oil, cooking spray
For the Salsa
- One 19-ounce can black beans
- 1 small tomato, seeded, cut into 1/2-inch dice
- 2 scallions, finely chopped
- 1 jalapeno pepper, seeds and membranes removed, minced
- 1/2 cup chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon coarse salt
