Black Bean Salsa

Well the good news is my cholesterol did DROP!  LDL - 111, TriG's - 190, HDL - 37.  I still have a way to go, but that is leaps and miles over the 450 just 6 weeks ago.


This dip came out of a request from my husband. We found these great Jalapeno Pretzel Crisps at our local Target.  He took the pretzels to work. A co-worker said they would go great with bean/salsa dip.  I searched for the initial recipe on Allrecipes.com and went to work.  ( I heart that site! ) 


We now make this weekly. It is a perfect summertime dip. We even take it in the cooler to the pool. It is refreshing and literally tastes like you are eating nachos!  The options are endless. 

Tips I learned while making Black Bean Salsa:

• When cutting jalapenos, use gloves. If you don't have gloves, use plastic snack baggies to cover your hands while cutting. Your eyes will thank me later.
• Use frozen corn. It keeps your dip cool if you are taking it to go.
• Rinse your beans. Never use them straight from the can. The liquid they are kept in is full of sodium.
• Put enough salt, pepper, lime juice and olive oil to just meld the flavors. You don't want to taste these seasonings, you just want them to bring out the flavors of the veggies.
• This dip will keep all week and doubles easily.  It is perfect for lunches, parties and pool time snacks.

Black Bean Salsa:

• 1 (15 ounce) can black beans, rinsed and drained
• 1 to 1/2 bag of frozen corn
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1-2 chopped jalapenos
• 2 diced roma tomatoes
• 1 chopped avocado
• 1 bunch of chopped cilantro
• Salt and pepper to taste
• Lime juice to taste
• Olive oil to taste

Chop all veggies, mix and season. Serve.