September 27, 2011

Black bean salsa with avocado and cukes

Black bean salsa with avocado and cucumbers

Black bean salsa

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.

  1. 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.
  2. Add in apple cider vinegar, jalapenos, lime juice, salt, and cilantro. Stir together and adjust for lime juice, heat, and salt.
  3. Gently stir in avocado cubes, and fold gently to combine all ingredients.  

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