Pomegranate Black Bean Salsa with Feta

• 1 cup Pomegranate Seeds (see Note Below For Seeding Tip)
• 1 can (15 Oz. Size) No Salt Added Black Beans, Drained And Rinsed
• 4 whole Green Onions, Thinly Sliced
• 1 whole Jalapeno, Seeded And Finely Diced
• 2 teaspoons Olive Oil
• 1 whole Lemon, Juiced
• 2 Tablespoons Pomegranate Juice
• 1/2 teaspoons Salt
• 1 dash Ground Black Pepper
• 3 Tablespoons Crumbled Feta Cheese

1. Combine black beans, pomegranate seeds, green onions and jalapeno in a medium bowl.
2. In a separate bowl, whisk together oil, lemon juice, pomegranate juice, salt and pepper.
3. Pour liquid mixture over the salsa mixture and toss to coat.
4. Cover and place in the refrigerator for one hour (or overnight) prior to serving.
5. Just before serving, stir in feta cheese.
6. Serve with tortilla chips for dipping.
7. Its also great on top of a piece of cooked fish.
8. Nutrition Info per 1/4 cup: 74 calories, 2.2 g fat, 3 g protein, 10 g carbohydrates, 3 g fiber
9. Note regarding the pomegranate seeds: Fill a large bowl (or clean sink) with water.
10. Gently slice the whole pomegranate into two halves (go slowly and make your cut so that it does not cut through seeds).
11. Submerge each half in the water and use your hands to gently peel away the skin from the seeds.
12. The seeds will sink in the water and the skin will float.
13. Voila!
14. No mess, no stained hands or clothing!

pomegranate seeds, no salt, green onions, olive oil, lemon, pomegranate juice, salt, ground black pepper, feta cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pomegranate-black-bean-salsa-with-feta/ (may not work)