Making a double batch of this lively black bean salsa to enjoy this week on eggs for brunch, as a snack after gardening with my favorite corn chips. Do you have a favorite way to serve up black bean salsa? Here is a creative and beautiful way to serve up this favorite fiber filled salsa mostly because I have growing artichoke on my to-do list someday soon in the geodesic bio dome! I hope you will enjoy this recipe as you celebrate Cinco De Mayo.
Ingredients
- 1 cup black beans (no salt added) cooked and drained
- 1 cup tomatoes medium-diced
- 1 cup corn kernels (fresh or frozen)
- 1/4 cup red onion finely chopped
- jalapeno pepper finely chopped
- 1 teaspoon garlic finely chopped
- tablespoons lemon or lime juice freshly squeezed
- tablespoons cilantro or dill (fresh) chopped
- 1/4 teaspoon pepper freshly ground
- 12 artichoke bottoms To avoid the tedious task of preparing bottoms from fresh artichokes, look for low-sodium canned and frozen varieties, such as Ruby (canned) and Green Giant (frozen).
Instructions
- In a large bowl, combine all ingredients except artichoke bottoms.
- Toss salsa well until ingredients are evenly mixed.
- Chill salsa. Then, fill each artichoke bottom with salsa.
- Serve as appetizers.
Recipe and photo credit : Executive Chef, Anthony Stewart, at Pritikin Longevity Center + Spa
[alert-announce]Are you trying any new recipes this May 5th? I’d love to hear your recipe traditions from Cinco De Mayo . I love all the southwest flavors so I’m could totally make everyday at May 5th Celebration!
Happy Cinco De Mayo,
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