Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image. [Life: Make] Tomato and Black Bean Salsa I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think. 4 cups chopped vine-ripened tomatoes 2 cups dried black beans, cooked in salted water until tender, cooled 1 cup small diced red onions 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor 1/2 cup loosely packed chopped fresh cilantro leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped garlic 6 tablespoons fresh lime juice 1 tablespoon extra-virgin olive oil Salt and pepper to taste DirectionsCombine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well. [Recipe adapted from Emeril via FoodNetwork.com]

Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image.

[Life: Make] Tomato and Black Bean Salsa


I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think.

  • 4 cups chopped vine-ripened tomatoes
  • 2 cups dried black beans, cooked in salted water until tender, cooled
  • 1 cup small diced red onions
  • 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor
  • 1/2 cup loosely packed chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped garlic
  • 6 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste

Directions

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.

[Recipe adapted from Emeril via FoodNetwork.com]