User post: July 4th: Black bean salsa
user
Just in time for July
4th! This tasty salsa goes great with barbecue, and will hold
off the hunger pains as guests wait for their hot dogs and
hamburgers. This salsa is filling and will satisfy even the
most discerning taste buds. It is loaded with fiber and
protein. Serve it with baked tortilla chips or pita chips for a
low-fat option.
Ingredients:
- 1 15 oz. can
black beans
- 1 ripe tomato
- 1/2 avocado diced
- 1 celery stalk, finely diced
- 1/3 cup minced red onion
- 1 small jalapeño pepper, seeded and minced
- 2 Tbsp. minced fresh cilantro leaves
- 1 1/2 Tbsp. apple cider vinegar
- 1 tsp olive oil
- 1/4 tsp ground cumin
- Pepper to taste
- Salt to taste
- Tabasco sauce
Put the
black beans in a strainer and rinse them thoroughly.
Shake them to get rid of excess water. Place them in a mixing bowl.
Core and seed the tomatoes. Finely chop the tomatoes and add to the
bowl with the beans. Stir in the celery, red onion, jalapeño,
cilantro, vinegar, oil and cumin. Season to taste with salt, pepper
and Tabasco sauce. Salsa can be stored for up to 1 day.
Makes about 3 1/2 cups or about 8 servings.
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