One jar (14 ounces) corn and chili salsa without tomatoes
1 cup cooked lentils (see below)
½ red onion, chopped
Cook lentils: 1/2 cup rinsed lentils cooked in 1 cup water with 1 bay leaf, ¼ teaspoon thyme, 1/2 teaspoon garlic powder. Cook for 30 minutes until lentils are done
Combine salsa, lentils, onion. Refrigerate for a few hours to let the flavors blend. Put into pretty bowl. Serve with tortilla chips.
If you can eat dairy, mix in ½ cup low-fat sour cream.
// There’s nothing like a fresh salsa on a hot summer day! What’s your favorite kind?