Can you tell how much I love my Southwest Black Bean Salsa? I use different versions of this Black Bean Salsa on my salads and my wraps. Now it’s time to give this delicious salsa a post of it’s very own! I am sharing my favorite version first, with all of the substitutions that you could possibly need to enjoy this versatile side dish, dip, or condiment. I told you it was versatile…..
I used pomegranate in place of the mango in the Winter version…..
For the Fall version, I used Roasted Sweet Potato and Corn in place of the mango…..
Not only is this Black Bean Salsa versatile, it is also simple to make!! Just place all of the ingredients into a large bowl, and mix together…..
Place in the refrigerator so all of the flavors can mingle and blend together, and BAM, you have an awesome addition to your weeknight meals or a fun dip for your next party.
Why am I posting this now? Because I was about to post my Southwest Chicken Salad Wraps and realized that I did not have a stand alone recipe for the Black Bean Salsa. Problem solved! 😉
Black Bean Salsa
|Prep time||15 minutes|
|Meal type||Appetizer, Condiment, Side Dish|
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 can organic corn (drained and rinsed)
- 1 can organic black beans (drained and rinsed)
- 1 Large mango*
- 3 green onions (sliced)
- 2 Tablespoons chopped, fresh cilantro
- 2 Tablespoons olive oil
- 2 Teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
|Place all ingredients in a large bowl and stir to combine.|
|Place in the refrigerator for at least an hour before serving so the flavors will blend.|
*can substitute 1 large diced avocado or tomato, or a pomegranate for the mango.
This recipe will be partying at these link parties!