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Black Bean Salsa

Black Bean Salsa

Black Bean Salsa

Black Bean Salsa

Her is a wonderful healthy dip!  It is our Black Bean Salsa

  • 4 cups cooked organic black beans
  • ½ organic yellow pepper, ½ organic green pepper, ½ organic red pepper, deseeded
  • 1 large organic onion, chopped
  • 4 garlic cloves, minced
  • 2 large organic tomatoes, chopped
  • 6 T fresh cilantro, minced
  • ¼ cup fresh jalapeno, deseeded & minced
  • 1 can chopped green chiles, drained

 

  • Juice of one organic lime
  • 3 T red wine vinegar
  • 3 T organic apple cider vinegar
  • Salt & pepper to taste

 

Cut all veggies into small pieces; combine liquids and salt and pepper; pour over veggies.

 

You can also make these into fritters and dip them in a Cilantro Dipping Sauce. Omit the liquids and add 1 Cup non-wheat organic flour (oat, barley, coconut or spelt) and enough non-fat egg substitute to equal 3 eggs. Spray a pan with non-stick spray; heat to medium; add large spoonfuls of bean mixture; cook on each side until golden brown.

 

Cilantro Dipping Sauce:

 

  • 1/2 cup mock sour cream
  • 2 T jalapeno, minced
  • 1 small garlic clove, minced
  • 2 T chopped cilantro
  • 1 tsp agave
  • Sea salt and black pepper to taste

 

Mock Sour Cream

  • 1 12.3-ounce box organic, extra firm, silken tofu
  • 1/4 cup fresh organic lemon juice
  • 1/2 teaspoon organic apple cider vinegar
  • 1/4 teaspoon salt

Combine all the ingredients in a food processor and process until smooth and creamy. Use immediately or chill for an hour or two before serving.