The other day I made some Black Bean Salsa to accompany the Chicken Tortilla Soup we were having for dinner. It was meant to provide a tangy fresh, contrast to the creamy texture of the soup.
It turned out really good. My husband even surprised me by having more than just one serving. He doesn’t usually like, black beans, bell peppers, fresh tomatoes or even cilantro for that matter (haha…I just realised the only ingredient he doesn’t usually mind in the salsa was the onion). I probably would have even added some avocado if I had any at home…so when you try this recipe, don’t forget the avocado.
Also See: Chicken Tortilla Soup Recipe
Black Bean Salsa Recipe
1 (15 oz) can black beans,
1/2 an onion
1 jalapeno/serrano pepper
Handful of fresh cilantro
1/2 a lime
1/4 tsp cayenne pepper (optional)
1/3 tsp cumin powder
Salt to taste
- Drain and rinse a can of black beans.
- Add to it, the finely diced onion, bell pepper, jalapeno/serrano (de-seeded for less heat), tomatoes (de-seeded) and chopped cilantro.
- To season the mix, squeeze in the juice of half a lime, add some cumin and cayenne pepper powder (optional, only if you like it spicy), and salt.
- Toss everything together and taste for seasonings.
- Serve chilled.