Tangy Black Bean Salsa!
Everyone knows that salsa is the perfect side dish, whether you're eating a Mexican feast or craving a delicious dip for your chips! But salsa tastes even better than the jarred stuff when it's made with fresh, nutritious ingredients at home. And when it takes just 5 minutes to whip up, how could you complain?
This black bean salsa is full of flavor, and is super colorful, like a rainbow! It's packed with protein from the black beans, filled with healthy fats, vitamins and fiber from the avocado, and the tomatoes contain carotenoids, which promote cell and bone growth. It's incredibly quick, nutritious, and delicious!
Avocados and corn are part of the Clean Fifteen - a guideline created by EWG (Environmental Working Group) that explains which foods you can buy safely from the grocery store without needing to seek out their organic counterparts. However, the tomatoes are the only ingredient in this recipe that are part of EWG's Dirty Dozen list, which states that it contains pesticides, and should therefore be bought organic where possible.
If you recreate this recipe, be sure to post it on Instagram and tag us @newyorkcitynutrition; we love to see you eating delicious, nutritious foods!
Tangy Black Bean Salsa
Preparation: 5 minutes
Marinate: 30 minutes
1 can black beans, rinsed
1 can or an ear of corn, rinsed
1 cup tomatoes, chopped
1 jalapeño, diced
1 avocado, diced
½ lime, juiced
3 cloves garlic, minced
½ shallot, diced
½ cup cilantro, chopped
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste
In a bowl, add black beans, corn, tomatoes, jalapeño, avocado, lime, garlic, shallots, oil, vinegar, salt and pepper. Fold in all the ingredients and refrigerate for 30 minutes to allow the flavors to marinate.
Serve with Garden of Eatin chips
Serve as a topping for a burrito bowl, buddha bowl, or any grains