This fresh salsa with crisp vegetables and hearty black beans is sure to both fill the belly and please the crowd.
While we go through “food phases” around my house, eating something over and over till we move on to the next, salsa is always served. With growing boys, I’m constantly looking for healthy, filling alternatives for them to snack on throughout the day. This hearty Black Bean Salsa serves as a great snack! It’s just as good as a side to any grilled protein or even on a bed of salad greens or rice.
This is a great ‘make ahead’ dish because the spices infuse with the vegetables and beans making it even more flavorful!
Be sure to use the freshest, organic ingredients and don’t be afraid to omit ingredients you don’t like.
Simple Black Bean Salsa
4 Roma tomatoes, chopped (Roma’s are firm plum shaped tomatoes. If using other tomatoes, discard seedy liquid middle)
2 Green peppers, chopped
½ Red onion, diced
½ Bunch fresh cilantro, roughly chopped (I like to put the whole thing in – yum!)
1 Jalapeno, finely diced
2 Cans organic black beans, rinsed
1 Cup organic corn (either frozen that has been lightly cooked or
4 TBLS fresh lime juice
4 TBLS extra virgin olive oil
2 tsp salt
Mix all ingredients in large bowl. Refrigerate in covered dish for 2 hours before serving. Best if sits overnight.