Black Bean Salsa

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Black Bean Salsa

1/1/2lb tomatoes, diced 1 (15 oz) can black beans, drained and rinsed
1 cup cooked yellow corn kernels 1 med jalapeno pepper, seeded and finely chopped
½ cup chopped red onion 1 Avocado chopped
2 cloves garlic, chopped and crushed 1 cup minced fresh cilantro
1 Tbsp canola oil 2 Tbsp fresh lime juice
1 tsp honey Hot Sauce, cayenne pepper and salt

Combine all. Refrigerate for 2 hours to let the flavors combine. Serve with whole wheat pita chips, baked tortilla chips or low-fat crackers.

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