Black Bean Salsa

One of my best friends shared this recipe with me years ago and my life has never been the same since. If you haven’t tried this stuff – make it a priority in your life and try the goodness of this heavenly dip. It’s one of my favorite go-to appetizers. It’s a major crowd pleaser. It’s easy and healthy (hey, there’s no mayo or sour cream involved here). And…it’s pretty! It just screams fresh with all the bright and vibrant colors. It’s so refreshing – and in my part of the world, where it’s pretty much a constant 85-95 degrees year round, this baby hits the spot any day of the year. So by all accounts you just can’t go wrong with this beauty.

Ingredients:

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  • 2 cans black beans (drained and rinsed)
  • 1 can of corn (drained)
  • 1 red onion (or if you’re like me – it’s a purple onion)
  • 3-4 roma tomatoes
  • 1 bunch cilantro
  • red wine vinegar (oops! not pictured)
  • 1-2 limes
  • salt & pepper

Directions:

Start by draining and rinsing the beans. And draining the corn.

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Then slice / dice / chop the tomato, onion and cilantro.

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Now that everything is ready to go. Put it all together in a large bowl (I actually cut this recipe in half today because I’m only making it for a small crowd tonight). Aren’t all those colors purrrty.

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Splash in a bit of Red Wine Vinegar (maybe 2 tsp. or so). Squeeze the fresh lime juice of 1-2 limes. And season with salt and pepper.

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Mix it all together (or get some cute little hands to help you out).

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Refrigerate for at least 30 minutes. Serve with tortilla chips and dig in! It won’t last long – I promise. It’s addicting! Enjoy!

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Recipe Note: You could also add chunks of avocado to add a little punch to this dip. Or you could scoop it over chicken breast or fajitas for a low carb topping.

6 thoughts on “Black Bean Salsa

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