Wednesday, May 8, 2013

Black Bean Pico de Gallo

So I'm trying to serve less meat to my family.  It's all part of the good ole Word of Wisdom.
To this end, I developed black bean happiness.  Littlest bit loves this stuff- it's one of the few dinners I make that he will eat happily without assistance.  My oldest sister tried it and said he has the right idea.  


2 cans black beans, drained and rinsed
1 cup corn
4-6 tomatoes, diced
1 green pepper, diced
1/2 onion, diced
1- 2 avocados, diced
2-3 cloves garlic, minced
1/2 bunch cilantro
2 Tbsp Apple Cider Vinegar
2 Tbsp Lime Juice
1 Tbsp Chili Powder
pinch of sugar

Combined beans, corn, tomatoes, pepper, onion, and avocado.  Chop garlic and cilantro in the blender.  Before you dump the ensuing deliciousness into the mix, take a good whiff.  It's good.  Now that you have whiffed, pour the cilantro/garlic mix on top of the vegetables.  Add the vinegar, lime juice, chili powder, and sugar.  Mix until well combined.
This is best if you let it sit for a couple of hours to let the flavors mix and get wonderful.  It also gives the beans a chance to absorb some of the liquid so they're not quite so crunchy.  I love this with wheat thins.  You could also use it to make vegetarian or even vegan tacos, quesadillas, tostadas, or any number of delicious things.  This raw salsa is a powerhouse of protein, vitamin a, vitamin e, vitamin c, calcium, magnesium, and potassium, along with a few other minerals.  It's also delicious.  I've made it 3 times in as many weeks, and I can tell you that it doesn't last long.  I'll try and post a picture soon- I apologize for the poor quality of my photos!