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.
Welcome home?!? 😉 The black bean salsa looks great. Thanks for sharing!
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Thank you, Debbie! I have to say, it’s very nice to be back…and the salsa only elevated that feeling! 😛
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What fun to hear about your travels– would love to go to Montreal– are you going to put-up some photos? — I’m of a mind that you can’t have too many recipes full of black beans. thanks.
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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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Freaking YUM!!! This was an awesome salsa. This is an entree salsa that a bowl of chips and a big bowl of this will make it a great meal.
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Agreed! I am so glad we decided to use tortilla chips as utensils, because this salsa is amazing.
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