Avocado Salsa

Serves 16 / 1/4 cup salsa and 6 chips per serving

16 - 6-inch corn tortillas, each cut into 6 wedges
1/8 tespoon salt, 1/8 teaspoon salt and 1/4 teaspoon salt, divided use
1/2 - 15.5 ounce can no-salt added black beans, rinsed and drained
1 medium cucumber, peeled, seeeded and finely chopped
1 small green bell pepper, finely chopped
2-3 Tablespoons snipped fresh cilantro
2-3Tablespoons fresh lime juice
1/8 teaspoon crushed red pepper flakes
2 medium avocados, diced

1.  Preheat the oven to 350 degrees F.

2.  Arrange half the tortilla wedges in a single layer on a large baking sheet. Bak for 10 minutes, or until lightly golden. Sprinkle with 1/8 teaspoon salt. Transfer to a serving bowl. Repeart with the remaining tortilla wedges and remaining 1/8 teaspoon salt.

3.  Meanwhile, in a medium serving bowl, stir together the beans, cucumber, celery, bell pepper, cilantro, lime juice, final 1/4 teaspoon salt and red pepper flakes. Using a rubber scraper, gently fold in the avocados. Serve with the tortilla wedges.

Nutrition Analyis (per serving)

Calories ........................86
Total Fat ......................4.0g
     Saturated ................0.5g
     Polyunsaturated ....0.5g
     Monounsaturated ..2.5g
Cholesterol .................0 mg
Sodium ....................100mg
Carbohydrates .............12g
     Fiber ...........................3g
     Sugars .........................1g
Protein .............................2g

Dietary Exchanges:

1 starch, 1/2 fat