This is a simple healthy fresh black bean salsa. It's perfect with chips or as a side. If using cucumbers, it stores up to 2 days. The cukes add a nice crunch, but can be omitted (I'm sneaking in more garden produce). The avocado hits the spot. This recipe changes with whatever I have on hand. Tomatoes, a combination of bell peppers, or corn can be used as well.
Yield: approx. 2 cups
1/2 cup or more of dried black beans, soaked and cooked, or 1 can black beans rinsed and drained
1/2 red bell pepper, chopped fine, about 1/2 cup
1/2 of a small red onion, chopped, about 2 T
1 clove garlic, chopped fine
1 small lemon cucumber, seeds removed, chopped fine, or 1/2 red yellow bell pepper chopped
1/2 tsp apple cider vinegar
2 canned whole jalapenos, chopped, or 1 jalapeno seeded and diced.
chopped cilantro to taste
1 tbsp or more of fresh lime juice
1/4 tsp salt, or to taste
1/2 of a ripe avocado, small dice. I like to cut all the way around the avocado, peel apart the two sides and gently make dices in the avocado flesh. Then I use a spoon to scoop them all out. This works well with ripe avocados.
- In a medium sized mixing bowl, add in cooked black beans, the chopped red peppers, onions, garlic and cukes (or yellow bell peppers if using). Stir to combine.
- Add in apple cider vinegar, jalapenos, lime juice, salt, and cilantro. Stir together and adjust for lime juice, heat, and salt.
- Gently stir in avocado cubes, and fold gently to combine all ingredients.