Modern Staples: Black Bean Salsa

Sure, sure, you can buy black bean salsa in a jar, but it's summer and I'm on a fresh fruits/veggies thing right now...oh, and the bag of black beans I keep tripping over in my pantry was just begging to be used. And before you even ask, yes, you can use canned beans. And yes, this is better than the jarred stuff. And, no, you don't have to cook anything or use a ice cream machine (PP) or any heavy equipment--although a good sharp knife will help.

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.