Black bean salsa recipe

[Ginny V]

If anyone is interested...my black bean salsa is a huge hit & I make it almost weekly. It's good on chips (baked or regular), pita bread wedges, as a potato topper, on meat, or rolled in a whole wheat tortilla with a bit of low fat cheese. I'll also toss some with chopped up shrimp on romaine lettuce. This recipe makes quite a bit. It keeps nicely for 5-6 days, although not quite as good near the end. It's best after at least 8 hrs for flavors to blend.

2 cans black beans, rinsed
1 can niblets corn, rinsed
1/2 diced green pepper
1/2 diced red pepper
1 medium onion, diced
2 fresh jalapenos, finely diced
2-3 cloves finely minced garlic
juice of 1 large lime
1/3 c olive oil (lighter color)
black pepper, to taste
salt, to taste
1/4 tsp cumin powder
fresh cilantro, cut up, to taste

Enjoy!
:9 Ginny

 

[treebaby]

Sounds great! I'll give it a try. Thanks!!

 

[Ginny V]

Added note to the recipe...

I tend to use more of the peppers - the added crunch is nice. Also, finely diced tomatoes are good in this when in season. They're too mushy out of season.

Ginny

 

[kathryn]

Yummy! I love black beans. (Though I can't stand "heat," so I'd omit or reduce the jalapeños!). I also sometimes substitute black soybeans for black beans (or in this recipe, I'd use 1 can of each). A similar taste, with the benefits of soy.

 

[Ginny V]

Kathryn,

That's why I love this recipe...it's really easy to make it your own. My MIL uses lemon juice instead of lime and chunks her veggies up a bit larger than I do. It tastes quite a bit different, but is still really good. Avacado is also good added to this, but it doesn't keep well.

Ginny

 

[scm]

Holy smokes that sounds good! I LOVE black beans and jalapeno's. I might omit the corn though.

Susan C.M.
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