My Black Bean Salsa is both versatile and delicious! I made a batch this week and we’ve enjoyed a different meal every day using the same batch. I started with the basic Black Bean Salsa and Organic Blue Corn Chips. The next day I added 1 cup of this Salsa to 1 cup of diced chicken and filled pita pockets for some awesome Chicken Pita Pockets (sprinkle with shredded cheese).Tomorrow I will add 2 cups of Black Bean Salsa to 2 cups of chicken broth and one cup of diced chicken for Chicken Tortilla Soup. (Season with chili powder and cumin. Another great recipe is to add 2 cups of this Salsa to 1 can of tomato sauce and 1 pound of ground beef for a colorful, delicious chili. (Season with more chili powder) Then you can add one cup of this awesome salsa to scrambled eggs for Ranchero Eggs. The possibilities are endless and you never get tired of the same thing 3 to 4 times a week.

This Black Bean Salsa is inexpensive to make, and satisfying for the whole family. Save huge on your grocery budget when there are no left-overs and nothing gets wasted.

Here is the Recipe:

Li’s Black Bean Salsa

½  can (15 oz.) black beans, rinsed and drained

1 cup fresh or frozen corn (thaw)

1 can petite diced tomatoes

½ cup chopped sweet onion

½ cup chopped bell pepper

2 TBS lemon juice

1 tsp. chili powder

¼ tsp. sea salt

2 Tbs. chopped cilantro (optional)

Combine in a bowl and serve with Organic tortilla chips.