Black Bean Salsa
I always do this by eye so forgive me if the measurements aren't quite perfect.....
When I make my salsa I usually make a bigger batch...for the black bean salsa you won't need as much salsa so the recipe is smaller. Black (Soy Bean) Salsa 2 large ripe red tomatoes (diced) 1/4 c. minced red onion 1 tbs. vegetable oil lime juice.....I use whatever I have in the fridge (1/2 of one, 1/4 of one, wedge...whatever my husband leaves me!) :lol: Fresh Cilantro (I eyeball this...throw in a handful...that ought to do it) 1-2 tbs. Fresh Mexican Oregano....if you can't get it fresh you can used dried for the cilantro and the oregano. I never use italian oregano in my salsa...but I suppose you could. couple dashes of tobasco 1 can rinsed and drained black soy beans. salt and pepper to taste. Ok: If you want more heat then add whatever hots you like...you could also add some peppers if you wanted. I usually add some adobo into my salsa but because I was making this as a side with the beans I didn't want it real hot. I add some red pepper sauce and a couple dashes of tobasco. Seemed to work great. You can order Mexican Oregano from www.penzeys.com. I have been growing it in my herb garden so I used it fresh this time. Here are the numbers: Serves approx 6 1 serving= 98 calories fat = 3 gr sat = 1 gr sodium = 77 potassium = 166 carb = 9 fiber = 5 protein = 6 Enjoy! |
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