Having a vegetarian in the house, I try to prepare things that can stand on their own without meat, but can be spiked with meat for the carnivores in the house. This dish is a perfect example of that and it eats like a meal. You can serve it like a salsa with chips, use it as a topping for burritos or fish tacos, or toss in some marinated, grilled shrimp for some fantastic tostadas!
Black Bean Salsa Recipe
2 cans of low sodium black beans, rinsed and drained
1 can of yellow corn, no salt added, rinsed and drained
3 Roma tomatoes, diced
1/2 cup sweet yellow onion, diced
1/4 cup chopped fresh cilantro leaves
2 ripe avocados, peeled and diced
1 jalapeño, finely diced (less or none depending on your heat tolerance)
3 TBS lime juice
2 TBS white wine vinegar
Fresh ground pepper and sea salt to taste
Mix all ingredients in a non-metallic container and refrigerate 2-4 hours. Serve with chips or on tostadas, tacos, or burritos.
Still one of my favorite lunches of all time, for taste and prep time, the Halo Quesadilla deserves another mention (and photo) on my blog.
The version pictured above is filled with a mexican cheese blend, grilled chicken, chopped tomato and fresh cilantro.
Here are a few tricks to making the perfect halo quesadilla:
Don’t overfill with cheese or other ingredients. It’s better to make 2 than one big huge one.
Most of the cheese should be in direct contact with the pan, with just a little on the tortilla to keep it attached.
After flipping, seal it shut by pressing the outside cheese layers together.
Rotate the pan to concentrate the heat on the outside cheese. It’s best crunchy!
For more instructions, please view the original recipe here.