Black Bean Salsa

This is quick to fix, full of protein and good flavor, and goes well with any Mexican-style meal or by itself as a dip served with chips.  You can also add avocado to this recipe, or red pinto beans in place of the black beans. 

 

This recipe comes from the book, The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes by Susan O'Brien

 

Ingredients:

• 1 (15-oz) can black beans, drained and rinsed
• 1 small jalapeno, seeded and chopped finely
• 1 medium-sized red bell pepper, seeded and chopped
• 1 small red onion, chopped finely
• 1 clove garlic, chopped
• 2 cups diced or chopped tomatoes
• ¼ cup orange juice, freshly squeezed if possible
• 1 tablespoon olive oil
• ¼ cup lime juice, freshly squeezed if possible

 

Mix all the ingredients in a large bowl and stir to blend everything together.  Place, covered, in the refrigerator until chilled.

 

-Emily