Friday, September 21, 2012

Black Bean Salsa

Although I like salsa in general, I especially enjoy the time of year where red, ripe tomatoes are plentiful and I can make fresh salsa. There's just something about fresh tomato, pepper and onion with the appropriate seasonings. Salad on a chip.

In the winter, it's harder to find decent tomatoes and to be quite honest, I was getting a little tired of so many tomatoes at the end of the season this year. I wanted to try something different with my husband's salsa recipe. I had tried black bean salsa a couple of times and really enjoyed it, but didn't prefer the corn in the recipe. I decided to add just black beans to our fresh salsa recipe and cut down on the tomatoes. My husband and I were really pleased with how it turned out...less acidic with protein added.

Black Bean Salsa

1 1/2 c. chopped roma tomatoes
1 (15 oz.) can of black beans
1/4 c. chopped onions
1 - 2  garlic cloves, finely chopped
1 small yellow pepper, chopped
1/2 small red pepper, choppped
finely chopped hot pepper of choice, as desired
1/3 c. chopped fresh cilantro
juice of 2 limes
2 t. cumin
3/4 t. salt

Combine vegetables and beans. Sprinkle with cilantro and seasonings. Toss gently to combine. Refrigerate for several hours before serving to combine flavors.

We love this combination of flavors and the salsa is more satisfying with the beans in it. Enjoy!

10/6/12  Note:  "Pepper to taste" was not part of our original recipe and was put in by mistake. I removed it from the recipe above. Add it if you wish.

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