Monday, February 11, 2013

Real Food: Black Bean Salsa

This recipe couldn't be simpler.  I'm sure there are many, many recipes out there for black bean salsa.  This one, however, was created by me, in my kitchen, last summer.  It's catered to my very strong affinities for cilantro and cumin.  My kids love it, and Jim likes it too.  I made a big batch for this post, and the next day it was nearly gone.

When we see salsa, we think chips. Chips are a fantastic vehicle for this salsa, but typically I use an alternative method: a spoon.

This salsa is great on it's own, but can make a sturdy lunch when coupled with some quinoa.  (I make a big batch at the beginning of the week and keep it in the fridge for times like this.)  Throw it together with some lime and maybe some greek yogurt or a Wholly Guacamole 100 Calorie Pack and you're set.  You could even toss in some chia seeds just before you dig in.

Simple Black Bean Salsa


1 Large Red Onion, minced
1 Can Black Beans (26.5 oz.), rinsed
1 Can No Sodium Added Diced Tomatoes (28 oz.), petite cut preferred
1 Clove Garlic, minced
1 Bunch Cilantro, Stemmed and Chopped
1 T Extra Virgin Olive Oil
1 t Lemon Juice
1 t Cumin
1/2 t Cayenne Pepper
Fine Grain Sea Salt and Pepper to taste

Simply combine all ingredients, cover, and refrigerate.  This can be eaten immediately, but the flavor improves when it is allowed to sit overnight.  

I like to bring this recipe together in my food processor, but this isn't necessary. If you won't be using a food processor, petite cut tomatoes are a nice shortcut to an even texture.

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