Thursday, August 18, 2011

Black Bean Salsa Salad

What do you do if you love salsa and want to make it into a meal? Make Black Bean Salsa Salad! I've posted before about my love for make-ahead salads that make a complete, no-cook vegetarian meal. You can eat this as a salad or scoop it up with chips like a dip. It also makes a great taco/burrito filling. 

Black Bean Salsa Salad
2 16 oz cans black beans, rinsed and drained

4-5 tomatoes, diced into bite-sized pieces

1 medium onion, diced

2 cloves garlic, minced

1/4 cup chopped cilantro, about half a bunch

1/2 bag frozen corn, thawed (optional)

salt or Adobo seasoning to taste (I usually put 2 t on the veggies, let them sit for a few minutes, then drain the excess water off before adding the remaining ingredients)
2 T pickled jalapenos, chopped, more or less depending on your taste
1 T lime juice
pepper, to taste

Mix everything together. Taste and adjust seasoning if necessary. Chill. Keeps in the fridge for about 5 days.

1 comment:

  1. This is a great recipe! I modified it a little and made it for dinner a couple nights ago, and then had leftovers again for lunch the next day. I posted about it on my blog with prominent links back to this page: