Thursday, February 8, 2018

Bean Salsa

I have been living on this for the past 2 weeks. This is my "go to" when I'm hungry and don't know what to make. Breakfast, lunch or dinner this salsa is great on just about anything. No, not ice cream, my little angel children would probably sass me and say, "Even on ice cream MOM?! You said everything!" No this would not taste good on ice cream.

You can put this on grilled chicken, hamburger patties, scrambled eggs, nachos, tacos, salads, or eat it plain with tortilla chips. Whip up a big bowl and eat on it for a couple days! It has lots of fiber and great flavors that keep you coming back. 

My sister called me a week ago and was in a panic because she was asked to take a salad to a BBQ at a friends house and had no lettuce on hand. I just happened to be whipping up my second batch of this when she called. I asked her if she had the ingredients for this bean salsa and a bag of tortilla chips? She did! She subbed a couple of ingredients but the result was still the same. DELICIOUS! She said her friends all ranted and raved about her bean salsa. 
So this is your wake up call to make some for your family, your friends or just you!


Bean Salsa 
Substitutions are ok!

1 can Black Beans - drained and rinsed
1 can Kidney beans - drained and rinsed
1 can Black Eyed Peas - drained and rinsed
1 can Corn - not creamed - drained and rinsed
1/2 (Red, Yellow, Orange or Green) Bell Pepper - diced
2-3 Roma Tomatoes - diced (If you don't have any tomatoes use a can of diced tomatoes!)
1 c. Dehydrated Onions - or fresh if you prefer 
(The dehydrated onions soak up the olive oil and vinegar making it a thicker salsa and not so soupy)
1/4 bunch of cilantro - chopped finely
1 c. Olive Oil
1/3 c. Vinegar (I've used apple cider and white and both are great!)
2 T. Lime Juice - bottled or fresh
Salt to taste

* You can add cut up avocado and it stays pretty well in the salsa because of the vinegar and lime juice. 

Place rinsed beans and corn in a medium/large bowl. Add bell pepper, tomatoes and dehydrated onion. Add cilantro, olive oil, vinegar, lime juice and salt. Stir to combine all ingredients. Refrigerate for at least 30 minutes before serving.

Enjoy!

SUBSTITUTIONS
Some people don't always have black eyed peas on hand so I have used:
Garbanzo Beans/Chick Peas, 
Great white northern beans
Pinto Beans

If you don't have a bell pepper, don't worry! Don't put one in. If you LOVE peppers and have a ton of them, cut up 2! 

Make this your own! Satisfy your cravings and use what you love!



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