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.