Apr 21 2008
Black Bean Salsa
I didn’t have much to eat this morning as I was a bit nervous about a test I had to have done this afternoon. So by the time I got home from the hospital, I was famished. I have been craving black bean salsa and had all the ingredients for it, so I decided to make it. Probably wasn’t the best idea to do all that slicing and dicing while under the influence of Valium, but I still have all 10 fingers intact. I love chunky salsas (like mango/pineapple salsa) but Jared only likes salsas the consistency of water. His gag reflex also sets in when he see olives, beans, and tomatoes, particularly when they are intermingled, and my kids are extremely picky eaters so I get to enjoy this all by myself. This recipe makes a ton, which means I am going to be eating it all week. Luckily, it is healthy and so delicious. This recipe is very versatile and can be tweaked to your own preferences.
Black Bean Salsa
3 avocados, diced
1 pint grape tomatoes, quartered
1/2 red onion, diced
1/2 can black olives, sliced
1 can corn, drained
1 can black beans, rinsed and drained
Fresh cilantro, chopped and as much or as little as you like
Juice of 1 lime
2 TBS olive oil
Sea salt, to taste
I like a dash of cumin in mine but that’s up to you
Just mix it all up and that’s it!
I love the color and chunkiness of this salsa. It makes me happy. I like to eat it with the Light Tostitos chips. I think they taste exactly like the original and I don’t feel so bad about pigging out when I eat them.
