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.
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!!!