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!)
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