Saturday, March 29, 2008

Black Bean Lime Salsa

I'm really loving Clean Eating Magazine. Especially since the recent issue features an article with gluten-free recipes and a list of some gf products to check out. Yippee!

I found this recipe for a black bean and lime salsa that just begs to be served either with some tortillas or with some rice. I love the bright flavor that cilantro and lime give to dishes; plus this recipe has the added bonus of flaxseed oil.

Black Bean Lime Salsa
serves 4

1 cup black beans (cooked or sprouted)
1 tomato, diced
1 lime, cut into small pieces
1/2 onion, diced
1 tbsp. balsamic vinegar
2 garlic cloves, finely chopped
1 cup coarsely chopped or torn fresh cilantro
1/2 tsp. dried cayenne pepper
1/2 tbsp. hemp oil
1/2 tbsp. flaxseed oil
1/4 tsp. sea salt

Mix all ingredients together in a small bown. If allowed to sit for a few hours, the ingredients will infuse each other with flavor.

Note: if you'd rather not have bits of lime floating around in your salsa, you can just juice it. Also, if you can't find hemp oil, you can leave it out; substitue your favorite--I've been using grapeseed oil lately.

1 comment:

Lynn Barry said...

I have eaten black beans and rice now for about 4 or 5 days. I love it so much I know I will be doing this for a while. It fills me up and the textures are comforting.
I can't safely eat many of these ingredients in the salsa but i can be creative withe the black beans and adapt this recipe to suit me...thanks buddy. HUGS