Food on Fridays: Black Bean Salsa

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

[simplylinked list=0b2c7f56-e6c3-4cfa-adc7-818423b69214]

Food on Fridays with Ann

I looked up a few recipes for Black Bean Salsa and found some via Paula Deen and Taste of Home. They seemed to use all the same basic ingredients, so I decided to use their versions as guidelines to invent my own. I grabbed a can of black beans from the pantry and leftovers from the fridge, tossing them together to create this:

Here’s the combination, but you could add other items like onions, green peppers, hot peppers, sliced olives, or whatever you like:

• black beans (canned)
• corn (leftovers, originally frozen)
• diced tomatoes
• diced red pepper
• chopped cilantro
• freshly minced garlic
• juice from about a quarter of a lime
• a little olive oil
• salt

Then I decided to add some Mexican flavors, so I sprinkled on:

• cumin
• chili pepper—not much, but enough to add interest.

The next day, I bought an avocado, diced it, and mixed that in.

This worked well as a dip for tortilla chips and a topping for green salad. I even spooned a small serving into a bowl, crushed some tortilla chips on top, and ate it with a fork.

What started as an experiment resulted in a fabulous, flexible dish that I enjoyed multiple days in multiple ways.

* * * * *

Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

Smaller button for various uses