Black Bean Salsa Recipe

Making your own salsa at home is a lot easier than you might think. Matter of fact, I can’t remember the last time that I purchased salsa from a store, it’s been at least 10 years if not more. When you make your own salsa at home, you control the ingredients and there is nothing like a freshly made batch to tempt your taste buds.

This recipe is courtesy of Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa. It will make 4 servings.

This zesty salsa is so versatile. Enjoy it as a topping over a big green salad, stuffed in artichokes, or as a marvelous companion to seafood or poultry, served over whole-grain rice.

Black Bean Salsa Recipe

1 cup cooked and drained black beans (no-salt-added)
1 cup medium diced tomatoes
¼ cup finely chopped red onion
1 jalapeno pepper, finely chopped
1 teaspoon finely chopped garlic
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons freshly chopped cilantro or dill
¼ teaspoon freshly ground black pepper

In a bowl, combine all ingredients. Toss well until evenly mixed. Chill and serve.