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.