Thursday, July 08, 2010
Modern Staples: Black Bean Salsa
If you are using dried beans-- before you even begin this (Sara)-- rinse, soak, and cook your black beans (about a cup or half a pound will be more than enough).
Also, this recipe makes a ton so it's great for just having in the fridge for a thousand and one uses or great for a that picnic you forgot to make something for.
Here we go, kiddies
1/2 pound of black beans, cooked soft, rinsed and cooled
6 roma or 3 large beefsteak tomatoes, diced fine, keeping the juice
1/2 large sweet onion (or 1 medium red onion if you prefer)
1 green bell pepper, diced fine
1 cup corn (canned-drained. frozen-thawed)
4 tablespoons diced garlic
fresh cilantro, minced (that amount is up to you but I love me some fresh cilantro)
1/4 cup apple cider vinegar
1 tablespoon chili powder
fresh black pepper
1 tsp ground cumin
Mix. Scarf. Chill if anything is left.
If you find you've run out of tortilla chips in the middle of the night, try having a little of this on a breakfast quesadilla with cheese and scrambled eggs. That's some healthy proteins, Babe.