Saturday, June 19, 2010

Black Bean Salsa

This easy salsa is great either as a dip with tortilla chips or as a filling in a tortilla wrap sandwich.

Get ready for a long list of ingredients! In a large bowl, combine 3 tablespoons finely chopped red bell pepper, 2 tablespoons finely chopped red onion, 2 tablespoons chopped cucumber, 2 tablespoons diced plum tomato, 1 tablespoon chopped celery, 1 tablespoon chopped and seeded jalapeno pepper, 1 and 1/2 teaspoons chopped basil (or 3/4 tsp. dried basil, if you prefer), 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 and 1/2 teaspoons fresh-squeezed lime juice, 1/4 tsp. dried thyme (or 3/4 tsp. chopped fresh thyme, if you prefer), 1/4 tsp. salt, 1/4 tsp. ground cumin, 1/4 tsp. chili powder, 1/8 tsp. black pepper, and 2 small minced garlic cloves.

Rinse and drain a 15-ounce can of black beans. Add to the rest of the ingredients, and stir well to combine, then cover and chill for at least 2 hours before serving, so the flavors can blend.

You'll have 2 cups of salsa, although you can also double all the above quantities easily for more! 1/4 cup of salsa makes a serving of 100 calories.

red bell pepper $1.36
cucumber $3.99
plum tomato $0.32
celery $3.49
jalapeno $0.20
lime $0.50
canned black beans $1.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance