Black Bean Salsa

Inspired by my friend Betsy, I made some black bean salsa for my girls weekend with Stephany. It was a hit!! Here is Betsy’s recipe. I adapted it slightly. It is easy to adapt to fit what you have in the pantry. 

One ingredient left out of this picture, is a few splashes of red wine vinegar. It was a last minute addition based on a post-mix taste test.

1 can black beans, drained and rinsed
1 can corn, drained and rinsed (I used fiesta corn with red and green peppers in the mix)
1 small can diced tomatoes with green chiles, drained
1 tablespoon canola oil
Few dashes of red wine vinegar – to taste
Seasonings – a few dashes of each of the following:
Mrs. Dash Southwest Chipotle 
Cayenne Pepper
Onion Powder

Mix all ingredients together. It is that simple. It is best served after chilling for a few hours, but you can also just dig right in with some Muligrain Tostito’s (like I did). Makes 8 generous servings.

Calories: 94, Carbs: 18, Fat: 2, Protein: 4

You could eat this black bean salsa as a side salad to go with a delicious Mexican dish, serve with tortilla chips, mix in to rice for a Spanish flair, or my favorite way to eat it: stir in to egg beaters and top with salsa and sour cream.

Thank you, Betsy for inspiring me to make black bean salsa too!!!

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