salsa love + a recipe for black bean salsa salad
Salsa is officially the best condiment. Is it a condiment? I think it's more of a food group. My niece eats like three jars ofthe stuff a day.
"Apparently" salsa and chips doesn’t make for the most balanced meal, so I decided to incorporate some more solid ingredients into my favourite black bean and corn salsa. Topped with Cajun grilled chicken, this Black Bean Salsa Salad is pretty darn tasty… tasty enough to eat for three meals in a row.
Black Bean Salsa Salad
4 cups cooked and cooled quinoa
1 red bell pepper, diced
1 jalapeno, seeded and minced
1 large tomato, diced
1 green onion, finely chopped
1 clove garlic, smashed and minced
1 (341ml/12oz) can corn niblets, rinsed and drained
1 (540ml/19oz) can black beans, rinsed and drained
1 teaspoon dried cilantro
2 tablespoons extra-virgin olive oil
Juice of 1-2 limes, to taste
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
Mix first 8 ingredients (quinoa through cilantro) in a large bowl. Add oil, lime juice, and salt and pepper, to taste. Top with fresh cilantro, if desired.