Black Bean Salsa
2016-03-16 13:44:51
Everyone loves salsa and chips. This recipe for Black Bean Salsa is better than your average salsa. Plus it is extra healthy and full of fiber. At my house fresh salsa is one of our go to snack ideas. I have tons of fun creating new salsas all the time for my kids. The hubby likes it spicy, and so do I. The kids not so much, so I usually make it somewhere in the middle. This is a salsa I created to go on top of salad, fajitas, or just with some nice crunchy corn chips.
I hope you enjoy it.
Bon Appetit,
Cecelia
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Cook Time
5 min
Total Time
15 min
Ingredients
- 1 cup sweet fire roasted corn
- 1 (12 ounce) can of black beans; rinsed and towel dried
- 2 – 3 fresh jalapeno peppers; seeded and diced finely
- 1 small red onion; chopped finely
- 1 red bell pepper; chopped finely
- 1 firm but ripe avocado; chopped into bit size pieces
- 1 lime; freshly squeezed
- ¼ teaspoon dried cilantro
- ¼ garlic powder
- 2 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- Salt to taste
Instructions
- Directions: Mix all ingredients in large mixing bowl, add salt, cilantro, garlic powder, lime juice, balsamic vinegar and olive oil. Toss well until blended. Refrigerate for up to two hours. Serve chilled. Serve with tacos, fajitas, tortilla chips, fish tacos, tostadas, or as a on a bed of mixed greens as a side salad! Super Yummy.
Notes
- TIP: Black bean salsa can be refrigerated for up to two days. Please add in the avocado as you need it to prevent it from turning black.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Bon Appetit, Cecelia
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