Black Bean Salsa (oil-free, vegan)

This recipe is the epitome of my blog’s theme: whole-food, plant-based, delicious. And not weird!

It’s a recipe we make really often and never get tired of. It’s universally loved, yet secretly super healthy (no oil, sugar, or cheese like many recipes of this sort have). Dont love to cook? Make a double batch of this and you won’t need to spend much time in the kitchen for days! The perfect meal prep recipe.

It’s

• cheap to make
• bursting with crunchy peppers and onions, creamy avocado, juicy corn and tomatoes
• super healthy yet addictingly delicious
• stores well for lunches all week long
• versatile

Taco/Burrito: Serve it on tortillas as taco filling, or larger tortillas for a delicious burrito. One of our favorite meals ever.

Avocado Basket: Or you can put the yummy mixture in a little avocado basket as an impressive appetizer or side.  Doesn’t the phrase “avocado basket” sound adorable though?

Taco Salad: Serve the salsa over a bowl of greens and/or rice, and the “juice” of the salsa acts kind of like a dressing. Such a yummy way to get your immune-boosting salad in! You can also mix it with cooked quinoa for a delicious quinoa salad. I love how satisfying a large, hearty salad like this is. If you’re not satisfied, you just need to eat a larger portion.

Chip dip: Serve with tortilla chips.

This is a must-make! Good luck not eating it right out of the serving bowl.

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Black Bean Salsa (oil-free, vegan)

Super fresh and flavorful, you'll want to make this for every picnic or potluck all year long.

Course Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine Mexican

Keyword black bean salsa, taco salad, tacos

Prep Time 25 minutes minutes

Servings 4 cups

Author Faith Ralphs

Ingredients

• 1 can black beans (or 1 1/4 cups, cooked)
• 1 bell pepper, chopped
• 1/2 cup chopped red onion
• 1 1/2 cups corn (fresh or frozen)
• 1 cup chopped tomatoes
• 1 jalepeno, seeds removed and minced (use only half if you don't like spicy salsa)
• 2 tbl red wine vinegar
• 2 tbl lime juice (about the juice of 1 lime)
• 1 tsp salt
• 1 tsp cumin
• 1/2 cup cilantro, chopped fine
• 1-2 avocados, chopped

Instructions

• Stir all the ingredients together. Adjust salt and cumin to taste. Add avocado just before serving to prevent it from getting brown. 

  Serve immediately, or keep in the fridge. Flavors blend after a few hours in the fridge, so it's good to make in advance. Add more salt to taste, if necessary.
• Serve as a dip for chips, as a side salad, in scooped-out avocado halves as an appetizer, or in tortillas for a taco or wrap. For tacos, the corn/wheat blend tortillas are flexible and delicious. 

  Serve on a bed of greens for taco salad.

Notes

Skip the avocado if they are too expensive or you're trying to cut down on calories. It's still delicious!