December 17, 2014

Black Bean Salsa

This is an awesome make-ahead salsa, as it tastes even better after it marinates for a few hours. It'd be a great addition to your Super Bowl party - fresh, but hearty! I love this flavor profile so much. Just can't seem to get enough of the cilantro-lime-cumin combination, especially when it's paired with black beans. Go ahead and spice it up with some cayenne or smoky chipotle powder if you wish, or top it off with some diced avocado right before serving!

Vegan, gluten-free
Adapted from Fresh Every Day Cookbook
Makes 2 1/2 cups

15 oz. can black beans, rinsed and drained
2 tomatoes
2 green onions
Optional: red bell pepper, jalapeno, etc.

{For the dressing}
3 Tbsp. cilantro, chopped
Juice of 1 lime
1 clove garlic, minced
1 Tbsp. olive oil
1 tsp. agave/honey
1 tsp. cumin
Salt to taste

Make the dressing: place all ingredients in a small bowl and whisk to combine.
Dice tomato and slice green onion.
In a medium bowl, combine tomato, green onion, and black beans.
Pour dressing over top and toss to combine.
Can serve immediately or refrigerate in an airtight container for up to 4 days.
Stir before serving as juices settle. Also great topped with avocado!

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