Black Bean Salsa

Black Bean Salsa

One Year: Black Bean Chili. I think I am sensing another theme to the tune of “black beans.”

Black Bean Salsa
Adapted from All Recipes

2 tbsp olive oil
juice of 1 lime*
1 garlic clove, minced
salt and pepper, to taste
1 red bell pepper, diced
1 15-oz can corn, drained and rinsed
2 15-oz cans black beans, drained and rinsed
2 heaping tbsp fresh cilantro, chopped

In a small bowl, whisk olive oil, lime juice, salt, and pepper until combined. In a medium bowl, add bell pepper, corn, black beans, and cilantro, stirring to combine. Drizzle olive oil-lime juice mixture over the black bean mixture and stir until evenly coated. Transfer to an airtight container and refrigerate until chilled, about 30 minutes. Serve with tortilla chips. Store Black Bean Salsa in an airtight container in the refrigerator for up to 1 week.

*It’s important to really obliterate the lime to get the most juice out of it. To do so, I slice the lime in half and then use a fork to extract as much juice from each half as possible.


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    • queensmithereen

      Rhonda, I might post some of the photos we took in Montreal! Some of those neighborhoods we found were just lovely. We also walked through a cool little area that seemed like it had been plucked straight out of France–AND we stumbled upon a little chocolate shop in the process! Also, I am in complete agreement with you on the black bean front! 🙂


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