My black bean salsa, pictured here with shrimp
I’ve seen several versions of this, and it looked so good that I decided to give it a shot. I’ve made it my own from the get-go, adding in lots of extras that I like to make it mine.
Ingredients:
1 can black beans, drained
1 can diced tomatos with green chilies, drained
1 can white corn, drained
1/3 cup scallions, chopped
1 small jalapeno, seeded and diced
1 heaping tablespoon garlic, minced
1/2 package low-sodium taco seasoning
1 tablespoon red wine vinegar
Juice from 1 lime
1 tablespoon olive oil
Salt and Cayenne pepper to taste
Fresh, chopped cilantro
Mix all ingredients together in a large bowl. Flavors will come together even more by the next day. Add a lean protein like shrimp or chicken, if you wish. This dish is PERFECT as an appetizer for parties with tortilla chips, as a filling for tacos, or as a complete dinner if warmed up and served over brown rice. It’s dairy-free as well, but you could easily mix in some chihuahua cheese for a warm, comfort food with tortilla chips. YUM!
I have a feeling I’ll be making this over and over and over.
Black bean salsa and shrimp tacos
- 1 can black beans, drained
- 1 can diced tomatos with green chilies, drained
- 1 can white corn, drained
- 1/3 cup scallions, chopped
- 1 small jalapeno, seeded and diced
- 1 heaping tablespoon garlic, minced
- 1/2 package low-sodium taco seasoning
- 1 tablespoon red wine vinegar
- Juice from 1 lime
- 1 tablespoon olive oil
- Salt and Cayenne pepper to taste
- Fresh, chopped cilantro
- Mix all ingredients together in a large bowl. Flavors will come together even more by the next day. Add a lean protein like shrimp or chicken, if you wish.