Black Bean Salsa

Last year at Tu B’Shevat, I played the recipe to the letter with a granola that hit all of the components of the holiday.  This year, I went a little more with the spirit of it.  The holiday comes at the perfect time, just when you are so sick of the gloom of winter and are trying to keep pulling until there is more green and even a bit of color.

With the choices in the grocery store being somewhat limited, I find that even my food starts to look a little..monotone.  Well, if you find that happening to you then pull out this recipe.  It looks super pretty, tastes good and is a nice go to for parties and other times when you need to impress.  Serve it with tortilla chips and enjoy!

Gamble Family Recipe…thank you Mom!

Ingredients
1 small red pepper, chopped
1/2 medium red onion, chopped
1/2 cucumber, chopped
2 sticks of celery, chopped
1/4 cup cherry tomatoes, chopped in half
1 tablespoon of basil, chopped
2 tablespoons olive oil
2 tablespoons Balsamic Vinegar
Juice from 1/2 lime
Salt and pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme (or 1 1/2 teaspoon fresh)
3 garlic cloves, minced
30 ounces of canned black beans, drained and rinsed
1 can of whole corn, drained and rinsed

Materials
Large bowl
Knife and cutting board
Measuring cups and spoons

1. This is the genius of this recipe.  It may be a bit time consuming with the chopping but then all you do is mix everything together!  If you can wait about 30 minutes before digging in the flavors will get even better, but if you can’t it will still taste really good.

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