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.
