Apple Black Bean Salsa
From the American Institute for Cancer Research

Combining apples and black beans in a tangy salsa provides special health benefits as well as great taste. Both apples and black beans are rich in phytochemicals, the natural substances that have been linked to cancer protection.

lemon juice for dipping apple slices
2-3 red Delicious apples, peeled, enough to make 2 cups diced fruit
3 Tbsp. lime juice, preferably freshly squeezed
3 Tbsp. orange juice, preferably freshly squeezed
1/2 cup canned black beans, rinsed and drained
3 Tbsp. diced green chili pepper (canned version)
2 Tbsp. minced fresh cilantro leaves
salt and pepper, preferably white

Place lemon juice in wide shallow bowl. Peel and slice apples, then dip slices into juice to prevent browning. Dice slices to makes 2 cups.

In a mixing bowl, place apples, beans, chili pepper, cilantro, lime juice and orange juice. Mix thoroughly. Season to taste with salt and pepper.

Refrigerate 6 to 8 hours before serving. (Salsa can be prepared up to one day ahead.) Before serving, drain off excess liquid.

Serve with chicken or fish.

Makes 8 servings, each containing 28 calories and 0 grams of fat.