Best Black Bean Salsa Recipe

Salsas, dips and sauces are always better when they are made at home. They are usually straightforward and easy to prepare and keep well for a few days in the refrigerator, if not longer. And not only are homemade preparations cheaper than store-bought ones, they are always fresher too. It's a good feeling knowing that you have control over the quantity and quality of the ingredients used and easily tailored to suit your preferences and tastes.

Because I am ever curious to try new creations, with many cookbooks and bookmarked recipes on hand to inspire, up until this point I neglected to share this robust and highly addictive black bean salsa with my readers. I think I can be excused, for once enjoyed, it won't soon be forgotten and you'll want to serve it up again and again.

A longtime favourite of mine, I've traditionally paired it with corn pancakes, but it certainly serves many purposes. For example, it's wonderful as a dip for tortilla chips, as an accompaniment or component of Mexican themed meals - serve as a topping for nacho chips, or make it a feature of quesadillas, tacos, burritos and enchiladas - and it surely enhances vegetable sides - consider scooping some over some roasted sweet potatoes - or just eat it by the spoonful. The possibilities are truly as endless as your imagination.

This salsa happens to be quite filling made up as it is of black beans, olives, feta cheese and sun-dried tomatoes. Creamy, earthy, salty, zesty, with a hint of sweetness from golden honey and some heat from jalapeno, it's a bold, substantial and refreshing salsa. Each bite is a delight and if you happen to serve it up to dinner guests, it's highly likely they will be asking for the recipe.

Best Black Bean Salsa Recipe

Recipe by Lisa Turner Published on December 20, 2016 Salty and zesty black bean salsa with olives and feta cheese Print this recipe Ingredients: 1 1/2 cups cooked black beans (1/2 cup dried or 1 14 oz can) 2 to 3 green onions, green and white parts, thinly sliced 1 jalapeño, seeded and chopped 2/3 cup Kalamata olives, roughly chopped 3/4 cup feta cheese, crumbled 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 2 teaspoons raw honey 1/3 cup fresh cilantro, trimmed and chopped 3 tablespoons lime juice Instructions: Combine all of the ingredients in a medium bowl. Cover and let sit for at least an hour, stirring occasionally to blend the flavors. Serve at room temperature or chilled. Makes about 3 1/2 cups

Other salsa recipes to enjoy from Lisa's Kitchen:
Avocado and Tomato Salsa with Chipotle
Mexican Tomato and Jalapeño Salsa
Avocado Pomegranate Salsa
Simple No-Cook Tomato Salsa

On the top of the reading stack: Blissful Basil: Over 100 Plant-Powered Recipes to Unearth Vibrancy, Health, and Happiness