Tuesday, November 08, 2005

Black Bean Salsa/Salad (Vegetarian recipe)

This simple yet tasty recipe is perfect with chips, pita, or crackers (as a salsa), as well as on its own (as a salad). Total yum.


1 25-30 ounce can of black beans or 2 15 ounce cans, drained.
1/2 small red onion
1 fresh or roasted clove of garlic*
a handful of cilantro
1 medium fresh or roasted tomato*
1/2 medium fresh or roasted red or yellow pepper*
2 tablespoons of red wine vinegar
3 Tablespoons of extra virgin olive oil
Black pepper and salt to taste
optional: 1/2 jalapeno pepper, 1 small can of corn

Finely chop the garlic, red onion, and cilantro, add to a large bowl. Chop and add the tomato and peppers (red/yellow, and/or jalapeno). Add the black beans and corn (if using). In a small bowl, whisk together the red wine vinegar and olive oil, add this to the black bean mixture. Mix well. Enjoy! :)

*To roast your own veggie, preheat the oven for 400 degrees F. In a foil package add your veggie, drizzle with extra virgin olive oil, wrap the veggies up (to form a packet) and place in oven and roast for 40-50 minutes. OR you can buy fire roasted canned tomatoes, and also roasted jarred peppers. And roasted garlic in a jar too, if I am not mistaken.

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