• Rita Winthrop

Black Bean Jalapeno Salsa

Gear up for the quickest easiest (and freshest) salsa. Its perfect for game day, or for getting extra protein and beans into your diet throughout the week. I think we both could eat an entire jar of salsa, so I've started to make it fresh every Sunday so we have it for the week. It literally, also, takes 5 minutes and is so much better than store bought. Each week varies on what extra veggies I have around, corn, avocado, other peppers or beans. Use this basic salsa recipe and jazz it up however you like.

Roughly chop your tomatoes and jalapenos. Throw into a food processor with all of the spices. We like it super spicy, so play with the levels of heat to your liking. Once blended, add in the black beans and pulse just a few times! I like to break down the beans a little, but not all the way. This is also where you can add in any other of your favorites to your salsa - avocado, bell peppers, corn, etc. I like to serve with chopped cilantro and/or green onion.


This will keep in the refrigerator for up to a week, and is a great addition to your lunch, on top of a salad or eggs, or on its own with chips and veggies.


Black Bean Jalapeno Salsa

Prep Time: 5 minutes

Cook Time: none


Ingredients

  • 2 tomatoes, roughly chopped

  • 1 can black beans, drained and rinsed

  • 1 small jalapeno chopped

  • 1 teaspoon minced onion

  • 1 teaspoon garlic

  • 1 teaspoon lemon juice

  • 1/2 teaspoon cumin

  • 1/2 teaspoon red pepper flakes

  • Dash of chili powder

  • Salt and pepper to taste

  • Top with chopped cilantro or green onion


Directions

  1. Roughly chop tomatoes and jalapenos and throw into a food processor with all the seasonings. Pulse a few times.

  2. Drain a can of black beans and rinse quickly. Add to food processor and pulse a few times. You don't want to completely break down the black beans, just slightly into smaller pieces.

  3. Add in any optional veggies: corn, more beans, diced avocado, etc.

  4. Serve with chopped cilantro or green onions.

  5. Will last in the refrigerator for up to one week.


xx

Rita

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newport, ri