OT: Black Bean Salsa
I just can't stop posting recipes on here! But this one is soooo good! It's quickly becoming a staple in my refrigerator. Y'all know I'm from Texas, and Tex Mex cooking is a given here. But this salsa could be adapted to just about any cuisine. It's full of protein and fresh ingredients. I'm having it for my lunch today along with a small packet of white albacore tuna. Delish!
Black Bean Salsa
1 can black beans, rinsed and drained
1/2 cup corn niblets
1 avocado, diced
1 large tomato, diced (or I like to use the little ones, quartered)
1/4 sweet onion, diced
1 tsp cominos (ground cumin)
salt & pepper to taste
a couple shots of green Tabasco (jalapeno hot sauce)
fresh squeezed lemon or lime juice
Mix all ingredients together, adjusting seasonings to taste. Cover and refrigerate a couple of hours before serving. Will keep in the frig for a couple of days.
Black Bean Salsa
1 can black beans, rinsed and drained
1/2 cup corn niblets
1 avocado, diced
1 large tomato, diced (or I like to use the little ones, quartered)
1/4 sweet onion, diced
1 tsp cominos (ground cumin)
salt & pepper to taste
a couple shots of green Tabasco (jalapeno hot sauce)
fresh squeezed lemon or lime juice
Mix all ingredients together, adjusting seasonings to taste. Cover and refrigerate a couple of hours before serving. Will keep in the frig for a couple of days.
Vickie
Sounds like this will become a staple of mine. . . I like to put salsa on my cottage cheese to spice it up, also a good thing to put on talapia
My Mantra is that I do not determine my success by the number hanging in my closet, nor will I let the scale determine that success either. . . It is through trial and error I will continue to grow and succeed. . . Laureen
"Success is a journey, not a destination." Ben Sweetland
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