Black Bean Salsa

Black beans are well known for their nutritional value. But why eat them plain? This easy, healthy bean dip goes great with veggies or tortilla chips or it can double as a side salad. The cumin adds a smokiness to this hearty dip. 

Black Bean Salsa

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Ingredients

• 1 15-ounce can black beans, drained
• 1 cup fresh or frozen corn kernels, thawed if frozen
• 1/2 cup red bell pepper, finely chopped
• 1/2 jalapeño pepper, finely minced
• 2 tablespoons minced fresh cilantro
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Ingredients 1 15-ounce can black beans, drained 1 cup fresh or frozen corn kernels, thawed if frozen 1/2 cup red bell pepper, finely chopped 1/2 jalapeño pepper, finely minced 2 tablespoons minced fresh cilantro 3 cloves garlic, minced 2 tablespoons extra-virgin olive oil 1 tablespoons fresh lime juice 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground black pepper

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Instructions

1. In a large bowl, combine black beans, corn, red bell pepper, jalapeño, cilantro and garlic.
2. In a small bowl, whisk together oil, lime juice, cumin, salt and pepper. Drizzle oil mixture over bean mixture; toss to mix. Refrigerate leftovers. Makes 2-1/2 cups.