Tuesday, May 4, 2010

Cinco de Mayo Black Bean Salsa

You can call this a salsa, salad or dip but it is super simple combo you can serve with tortilla chips or over rice, chicken, etc. My favorite way to eat this is topped on a  crostini. I just use a baguette, slice, brush with oil and toast under the broiler. (Similar to a bruschetta-type bread). Great recipe for a get-together! The Caribbean black beans are just near the regular black beans but I notice sometimes my store has them and sometimes they don't. This is just a type seasoned with spices and tropical flavors. If you can't find them, just use the regular black beans.

What You Need:
1 can Caribbean black beans
1 can diced tomatoes
1 onion, chopped (green, sweet, whatever your preference)
1 diced avocado
chopped cilantro (or parsley if you prefer)
Optional ideas:
1 drained can of sweet or mexican corn
2 Serrano, yellow or chipotle peppers, julienned or diced
1 diced mango

3 tablespoons fresh lime juice (3-4 limes)
2 tablespoons olive oil
1 garlic clove, minced
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
or, salt and pepper to taste
OR, use your favorite spicy bottled vinaigrette.

Combine ingredients and set aside. Mix dressing and combine with salsa mixture. Let sit refrigerated overnight!

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