Yummy Black Bean Salsa!
Peanut butter and jelly. Salt and pepper. Oil and vinegar. These are all great matchups, but there is no pair quite as esteemed as chips and salsa!
Crunchy tortilla chips are the constant, and salsa the variable, because there are just so many varieties to choose from. Our favorite though, has got to be this black bean salsa!
You can scoop it up with chips, top your taco salad, or use it as a vegetarian taco filling. However you choose to enjoy it, we know it’s going to become a staple in your kitchen.
This recipe is a cinch to make- no heating required, but it does need to sit for eight hours, or preferably overnight. So add it to your Monday agenda, and it will be ready just in time for Taco Tuesday!
Ingredients:
Dressing:
1/3 c. olive oil
1 Tbs red wine vinegar
1 tsp balsamic vinegar
1 tsp cider vinegar
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp granulated sugar
1/8 tsp ground red pepper (or more for a bit more spice!)
Salad:
2-16 oz. cans black beans, drained and rinsed
1 1/2 c. frozen corn kernels, thawed
3/4 c. chopped red onion
1/2 c. chopped red bell pepper
1-2 avocado diced
1/4 c. cilantro chopped
1 clamshell cherry tomatoes
Directions:
Pour black beans into your dish.
Combine all dressing ingredients into a separate bowl and whisk together. Pour over the black beans, stirring gently. Place in refrigerator to set for eight hours, or overnight.
Add the rest of the salad ingredients to the mixture. Toss lightly to mix.
Enjoy!