Monday, June 25, 2012

black bean salsa recipe

My family got on a bit of a salsa kick during our trip. It was pretty ridiculous how fast we devoured each batch of salsa we made. It was addicitive. At some point we just had to stop making it. Mostly because my mom got sick of running to the store to buy ingredients. And maybe we were all burnt out on salsa. But I really doubt that, because I could eat this stuff all day everyday.

So I'm here to bring you some of the joy.

It's one of the best home-made salsas I've had. So fresh tasting and filling. Not to mention it's pretty good for you health-wise. If you just forget to count the chips you're using to eat it (do it, it makes you feel better about yourself).

This salsa recipe is super easy to make– just requires a bit of tedious dicing and chopping. After that, you're good to go!

Break out the tortilla chips and enjoy!

Delicious Black Bean Salsa
(because I couldn't think of a better name)

1 can black beans (drained)
2-3 roma tomatoes
1/2 cucumber
2-3 stalks green onions
1 can salsa (to your desired heat specification)

Dice the tomatoes and cucumber.

Slice the green onions relatively thin.

As for the cilantro, chop up an amount to your liking.

Depending on how wet the salsa seems to be getting, a half can to full can of the salsa will be used. Just eyeball how you feel about it, really.

Simple enough, right?

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