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.

Brownies With a Secret

     Brownies for dinner? Can you imagine answering the famous question "What's for dinner?' with "Brownies!" I can see the smiles now.

     While that may be inappropriate, I wanted a healthier way of making brownies. I learned from various sources that using black beans in brownies was a great way to sneak in nutrition and keep the texture of the brownie. How clever, I thought. Beans are full of protein and fiber. I hate that empty feeling you get when you eat a snack that is mostly refined flour and sugar.

      By putting beans in my gluten-free brownie recipe instead of starch flour, I add protein and fiber and make a complete protein with the brown rice......and nobody has to know!!! Though the recipe still has fat, sugar and chocolate, it has some nutrition, too. I have served it to my kids and their friends for after school snacks and heard the ultimate compliment, "May I have another?"

Black Bean Brownies               print recipe

4 eggs
2 t. vanilla
1 1/2 c. rinsed black beans
1/2 c. soft ghee, canola oil or
         dairy-free margarine
         (softened)
1 c. brown rice flour
3/4 c. cocoa
2 c. sugar
1/1/4 t. zanthan gun
3/4 t. baking powder

Preheat oven to 350 degrees F. Grease  one 9 x 13 inch pan (for thicker brownies) or two 8 x 8 inch pans (for thinner brownies).

Blend beans, vanilla and eggs in blender or food processor until smooth. I use a hand blender.

Measure all dry ingredients into medium mixing bowl and whisk until well blended. Add ghee, oil or margarine and blended beans. Mix just until blended.

Pour into pan(s) and spread until even. Bake 25 - 30 minutes for small pans and 30 - 35 minutes for large pan or until toothpick inserted in center comes out fairly clean. Cool on rack. Dust with powder sugar, if desired. Cut and store in airtight container in refrigerator for 1 - 2 days or freezer for 3 months.

This recipe can be dairy-free if you use oil or dairy-free margarine. If you are just concerned about casein or lactose and are not familar with ghee see link for ghee (added 11/3/11).

Perfect treat for snacks, school lunches and family gatherings. Yum!