Black Bean Salsa
I don’t think I can actually call this a recipe, it’s more just throwing things together in a bowl and stirring. Either way, it’s delicious, and nutritious. Here is what you need. equal amounts of black beans, corn, and diced tomatoes diced jalapeno garlic lemon or lime fresh parsley sea salt If I’m being really good and planning ahead, I will cook the black beans from scratch. If it’s summer time, I’ll dice up fresh tomatoes. This time, I was out of garlic, didn’t have any jalapenos and trust me, the “fresh” tomatoes are not so tasty in Wyoming in January. This is one reason why I love this salsa, it’s so forgiving and very flexible. I used two cans each of beans, corn, and diced tomatoes that had diced mild chiles already in them. I used garlic powder (because raw garlic is a bit too much for me). Normally I squeeze lemon juice over it, but this time I had limes, and it was just as tasty. Normally I hate when somebody tells me their recipe and includes no measurements. I’m really sorry, because it’s what I’m doing now. I don’t ever measure any of this, I just taste it a lot as I mix it together. I make a huge batch because the kids love it and it goes quickly. So if you don’t have four kids that devour food like locusts, you might not want to make quite such a big batch. I figure if I’m gonna make it, I may as well make enough to last a few days. Just dump the beans, corn, tomatoes, and diced jalapeno together in a bowl. If you are using canned beans etc. remember to drain them and rinse the beans also, otherwise the salsa gets really goopy. Chop up a handful of fresh parsley and throw it in. Squeeze approx. one lime worth of juice in and start mixing. Season with garlic and salt and enjoy! It makes a great snack, or a quick lunch in a pinch.