Black Bean Salsa

I was originally planning on sharing a totally different recipe with you guys today but after posting a picture of my dinner on Instagram last night, many of you were asking for the black bean salsa recipe. I realized that I shouldn't wait any longer to post it because it is one of my go to recipes. There are so many reasons I love this recipe. 

1. It's healthy. This salsa is full of fiber and plant-based protein (think beans and veggies) and there is no added sugar like many commercially packed salsas contain. 

2. It's EASY. Who doesn't love a recipe that calls for dumping a bunch of ingredients in a bowl and mixing them together? Anyone? That's what I thought.  

3. You probably have most of the ingredients already. This recipe consists primarily of pantry/freezer staples and just a couple items from the produce aisle. 

4. It's versatile. I don't even know if this can technically be called a salsa when I eat it in so many forms. It works great as a salsa, a topping for chicken or fish, combined with scrambled eggs, or as a filling for a wrap. Lately, however, I've been enjoying it straight out of the bowl.

5. It's DELICIOUS. This black bean salsa is a crowd favorite. 

This recipe also reminds me why I love sharing food/recipes in general. The first time I had this salsa was in a food service class in college. We made it as part of a meal we were serving when working on menu planning. My friend Alicia over at Laughter and Lemonade shared it with our group and I have been hooked on it ever since. Every time I make this salsa, I think of Alicia and our meal we served. 

Black Bean Salsa

Makes approximately 5 cups

Note: You can use 2 cups of fresh or thawed frozen corn instead of canned. This salsa tastes better if you let the flavors marinade for a few hours or overnight. 

1 can black beans, drained and rinsed

1 15-oz can corn, drained and rinsed 

1 red bell pepper, diced to bite sized pieces

1 small red onion, diced to bite sized pieces

4 tablespoons balsamic vinegar

1 teaspoon dijon mustard

2 tablespoons olive oil

Salt and pepper to taste

1. Combine beans, corn, bell pepper, and onion in a medium bowl. Set aside. 

2. In a small bowl, whisk together vinegar and mustard until combined. Gradually whisk in olive oil. Season with salt and pepper to taste. 

3. Pour dressing over bean mixture and stir to combine. Store in a covered container in the refrigerator.