My Black Bean Salsa recipe is yummy and versatile! It’s a perfect dish for a party or summer cookout.
Happy Tuesday friends!
I’m finally hoping to actually play catch up this week. Between going on vacation, having company in town and last minute prep for the March for Babies, I’m still a little frazzled. But it’s a happy kind of frazzled, so that is good!
It’s also an exciting week because my Grandparent’s Wunder are celebrating their 70th wedding anniversary tomorrow. Isn’t that amazing?? There is a write up about it in their local paper.
So it’s a good week and I’m topping that off with some something yummy. It’s a versatile black bean salsa recipe that is packed with nutrients and low in fat.
You start with protein packed black beans…
… and add all kinds of yummy veggies.
I stir in lime juice, a splash of red wine vinegar and lots of cilantro for a Mexican inspired treat.
The finished product can be served with healthier chips, quesadillas, on a salad or just as a side dish itself. The possibilities are endless really! I enjoy making it in the beginning of the week and eating it for lunches in many different ways.
It’s also a crowd pleaser at potlucks! My one tip is to leave the avocado out until you serve it so it doesn’t turn brown too early.
- 2 cans low sodium black beans rinsed and drained
- 1 cup frozen corn thawed
- 1 pint cherry tomatoes halved
- 1/2 red onion chopped
- 3/4 cup fresh cilantro. chopped
- 2 limes juiced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic salt
- 1 avocado chopped
- garnish- additional cilantro
- Mix all ingredients except avocado well in a bowl.
- Carefully fold in avocado right before serving.
This makes a big batch to eat several times or serve at a party.
If you just want a one meal batch, cut this in half.
The avocado turns brown quickly (although it is still fine to eat,) so only add it when you are ready to eat.
I hope you enjoy it as much as I do. Have a fantastic day!
Thanks for stopping by today. Tomorrow I’m sharing my recap from the March for Babies.
What do you eat for lunch?
I eat everything from PB&J, Quesadillas and salads. I eat out one lunch a week with the hubs, which is always a treat!