Today we have a super yummy recipe for you – Tangy Black Bean Salsa!
This salsa is “lick the bowl clean” delicious! It is based on my favorite locally prepared salsa, but when the price got to high I had to come up with a version of my own. We are always in need of different afternoon snacks, there are go-to favorites like these Homemade Graham Crackers or Homemade Granola or go-to party sides, like this Lime-Cilantro Quinoa Salad. But this salsa is packed with fabulous nutrients and offers an in between meals protein boost.
I personally love foods with a bit of tang to them, but as always there is room for adaptation. You can certainly start with a two parts oil to one part vinegar (2:1 ratio) and adjust as necessary if you don’t like it too strong. And I always recommend seasoning to taste with salt and pepper (it’s easy to add more if you need it, but almost impossible to take it out if you add too much). One could add corn or even top with avocado!
Ingredients:
1 can black beans, drained & rinsed
about 1/2 cup whole parsley
8-10 cherry tomatoes (1-2 Romas, etc.)
1 shallot onion
Vinaigrette:
2 Tablespoons flavorless oil (I use this Wildtree Grapeseed Oil)
1-2 tablespoons Red Wine Vinegar (to taste)
1-1.5 teaspoons salt
1/2 teaspoon pepper
Directions:
- Place drained and rinsed black beans in medium mixing bowl. Set aside.
- Combine Parsley, tomatoes, and onion together in food processor. Pulse until finely chopped (only takes a few seconds, see picture).
- Add contents off food processor to black beans and combine.
- Make vinaigrette by combining oil, red wine vinegar, salt & pepper. Mix together and pour over black bean salsa.
- Chill for at least an hour before serving (or be like us and dig in immediately with chips…or a spoon :) It just gets more flavorful the longer it marinades together).
- Serve with chips!
- 1 can black beans, drained & rinsed
- about 1/2 cup whole parsley
- 8-10 cherry tomatoes (1-2 Romas, etc.)
- 1 shallot onion
- Vinaigrette:
- 2 Tablespoons flavorless oil
- 1-2 tablespoons Red Wine Vinegar (to taste)
- 1-1.5 teaspoons salt
- 1/2 teaspoon pepper
- Place drained and rinsed black beans in medium mixing bowl. Set aside.
- Combine Parsley, tomatoes, and onion together in food processor. Pulse until finely chopped (only takes a few seconds, see picture).
- Add contents off food processor to black beans and combine.
- Make vinaigrette by combining oil, red wine vinegar, salt & pepper. Mix together and pour over black bean salsa.
- Chill for at least an hour before serving (or be like us and dig in immediately with chips…or a spoon It just gets more flavorful the longer it marinades together).
- Serve with chips!
I hope you enjoy and would love to hear what you think!
~ Becca
surajjagoori says
Truly a nice idea to migrate to your own version…Personally i cant resist my self when am see delicious dish,now am start supposing how delicious is this dish would be..Thanks for sharing such a dashing tips.
Rach @ EazyPeazyMealz says
This looks tasty, can’t wait to try it out. Thanks!
Becca says
Great way to get some protein into salsa! :) Thanks for sharing your recipe at the Healthy Tuesday hop. :)
Katie says
I love this idea! Can’t wait to try the recipe.