Ingredients:
2 medium tomatoes, seeded and chopped
¼ c. green onions, chopped (including some green tops)
2 T. fresh cilantro, snipped
1 garlic clove, pressed
2 T. lime juice
1 can (15 oz) black beans, rinsed and drained
¼ t. salt
1/8 t. black pepper
2 T. sugar
Directions:
Chop tomatoes and green onions. Coarsely snip cilantro and combine w/ tomatoes and green onions. Press garlic into tomatoes. Add lime juice, then beans, sugar, salt and pepper. Cover and refrigerate 1-2 hours to blend flavors. Serve with warm Toasted Cornbread Slices (I just use tortilla chips – the little bowl/scoop kind work well).
(also, I always make most of this the night before...mix together all but the tomatoes and refrigerate. 2-3 hours before serving add in the tomatoes and let all the flavors mix together)
Black Bean Salsa
Labels: appetizers, beans, dips, gluten-free, meatless, mexican/southwest, salsa
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