Simple yet scrumptious. That's what this Simple Black Bean Salsa is all about.
Last week I was chatting with my dad after the launch of the new Canada Food Guide. He rolled his eyes at the idea of eating legumes. But then he tried my Spicy Chickpeas and I think I won him over...a little bit.
After I explained to him that the Food Guide is most definitely NOT saying you have to give up meat (this is a common misconception from my conversations with media and friends/family/social media pals in the past week), it is a great idea to eat more plants of all kinds (veggies, whole grains and plant-based proteins). And, there's room for both animal foods (dairy, poultry, lean meats, fish, eggs) and plant foods on your plate.
So, thought I'd share another easy legume recipe that will knock his socks off. (And yours too hopefully!).
This salsa is ideal for topping potato nachos or for scooping up with tortilla chips, but I like to eat it straight up by the spoonful! Enjoy!
Black Bean Salsa
1 small can black beans (398mL, about 1 1/2 cups), drained and rinsed
½ cup frozen edamame, defrosted
½ cup frozen corn, defrosted
8 cherry or grape tomatoes, quartered
2 Tbsp diced red onion
2 Tbsp canola oil
2 Tbsp chopped fresh cilantro leaves (or more to taste)
1 Tbsp diced jalapeno pepper (or more to taste)
1 tsp sea salt
1 small clove garlic, minced
Juice of 1 fresh lime (about 2 Tbsp)
Put all ingredients into a small bowl and gently stir until mixed.
Note: you can make this salsa a day ahead and refrigerated; just add in the tomatoes and cilantro just before serving.
Tip: Double the recipe and serve it as a salad with supper.