Black Bean Salsa

Maker:S,Date:2017-8-23,Ver:6,Lens:Kan03,Act:Lar02,E-Y

A simple dish that is a great accompaniment to many summer party line ups or a delicious topping to add to your tex mex night!

Black Bean Salsa

2 cans no salt added black beans, drained + rinsed

1 yellow bell pepper, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1-2 fire roasted tomatoes, diced

1/4 red onion, minced

3 cloves garlic, minced

1/2 bunch of cilantro, diced

1-2 limes, juiced

pinch of salt

freshly ground black pepper

1 tbsp olive oil

Directions:

Toss everything together. That’s it!

This can be made ahead of time for a party and it saves for a good 5 days in the fridge to be used throughout the week.

Maker:S,Date:2017-8-23,Ver:6,Lens:Kan03,Act:Lar02,E-Y

For a touch of fresh, summery-sweetness I’ll also add pineapple or mango chunks and you can really tailor this to fit your taste preferences. if you don’t like tomatoes, just skip them. If you like less bell peppers or only have 2 on hand (or the mini peppers like me that are a staple in my fridge), just use what you have.

I also often omit the olive oil and will use avocado for the creamy, fatty flavor desired and then it becomes more like a guaca-salsa as I called it in my recent instagram post.

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Happy summer-ing!

-Becca

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