DIABETIC SALSA BEAN DIP Yield: 14 servings (2 tablespoons each) Source: "The Diabetes Snack, Munch, Nibble, Nosh Book" via The Diabetic Gourmet Daily Recipe Mailer INGREDIENTS 3/4 cup mild or medium thick and chunky salsa 1 (19 ounce) can cannellini beans, rinsed and drained 1 teaspoon lemon juice 1 teaspoon dark brown chili powder (or to taste) 1 teaspoon ground cumin 1/8 teaspoon salt DIRECTIONS Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid. In the bowl, mash the beans slightly with a fork. Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl. Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days. Nutritional Information Per Serving (2 tablespoons): Calories: 36, Fat: 0 g, Cholesterol: 0 mg, Sodium: 74 mg, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g Diabetic Exchanges: 1/2 Starch Less Than 1 WW Point