Black Bean Salsa

June 11, 2015


Author Notes: This is a great recipe to make a little extra so you can use it as a dip for raw crackers, natcho chips (yes they even have non-gmo ones and ones made without corn which are tasty!) side dish or even as a light salad for lunch!! I use Organic whenever possible – if that is not an option – always soak your veggies in the sink with water and some white vinegar for at least 15 mins – apparently it helps to remove some of the outside crap. - See more at: http://www.jodiburke.com/recipes/black-bean-salsa-2/#sthash.DNRGlTPj.dpufjodiburke

Serves: 1-2 meals

Ingredients

  • 6 pieces smaller sized Red / Yellow / Orange Peppers chopped
  • 2 pieces Green Onions cut in half and thinly sliced
  • 1/2 cup finely chopped Cilantro (if you are not a Cilantro lover use Parsley instead)
  • 1 piece clove Garlic minced
  • 1 juice of Lime (or Lemon)
  • 1 piece hot Pepper or your choice finely chopped – optional (make sure to wash your hands well after chopping the pepper)
  • 1 can Black Beans well drained and rinsed

Directions

  1. Stir together all ingredients. You can eat it right away, I find if I let it sit for a little bit or over night the flavors get greatly enhanced. Enjoy and please feel free to share!!

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Salad|Salsa|Mexican|Bean|Vegetable