August 21, 2014

Black Bean Salsa

With homegrown tomatoes bountiful in southern Illinois right now, it's time to make Black Bean Salsa.    I have made this a couple of times recently for get-togethers in our backyard.

It is so fresh, healthy, and delicious.  It's easy to make and always a favorite.  I think it is even better the next day.    

Without further ado, here is how I make it:

Black Bean Salsa

1 - 15 ounce can black beans
1 large (homegrown) tomato
1 jalapeño, seeded
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 tablespoons Red Wine Vinegar
1/2 teaspoon minced garlic 
salt and pepper to taste

Drain and rinse black beans and pour into a bowl, add chopped tomato, chopped jalapeño, chopped cilantro, lime juice, Red Wine Vinegar, minced garlic, salt and pepper.  Mix all ingredients.  Cover and let marinate in refrigerator.    It's great served with tortilla chips.

Serve to family and friends!

I love my Mexican Sombrero serving dish.  I have had this chip and dip dish for many years.   My son mentioned how he remembered it from when he was a little boy.  It was a Secret Pal gift given to me when I was a member of Delta Omicron Sorority in my home  town from sometime in the '80s.  If my memory is correct, it was purchased at Elias Family Center, which was owned by a close friend of mine.  It is so much fun!!


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