Southwest Meatballs with Warm Corn-Black Bean Salsa

The original recipe called for making your own turkey meatballs... that doesn't quite fit into my lifestyle at the moment so I always go for the frozen ones. I love the versatility of this recipe; you can always go heavier on the stuff you like and lighter on the stuff you don't, you can make it less "prepared" by making your own meatballs or using fresh corn and/or tomatoes. I usually serve it over rice, but it's also good all on it's own.



Ingredients

• 1 24-oz package frozen turkey meatballs, thawed
• 1 15-oz can corn
• 1 15-oz can low-sodium black beans, drained and rinsed well
• 2 15-oz cans diced tomatoes
• 1/4 cup low-sodium chicken broth (or stock).
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/4 cup chopped fresh cilantro

Directions

1. In a large pan combine meatballs, corn, beans, tomatoes, chicken broth, lime juice and cumin.
2. Simmer over medium heat until heated through, stirring occasionally.
3. Stir in cilantro and serve.

Adapted from Clean Eating Magazine