Today is Spring Forward Day, and I've been "off" all day long!
I actually forgot about changing the clocks today, so when I woke up I thought it was early and I had plans. So many plans... I'd get some things done before I had to leave for today's cooking class. But then I remembered...bummer. It wasn't early at all. To top it off, I had to rush to get ready to leave. So much for my early morning plans.
If that wasn't bad enough I got a large sugar rush from taste testing the cakes from today's class. Not so much from the cake per say...but the frosting! Yikes!! Even though I scraped off most of the frosting ( a sin, I know...) I had a sugar buzz for hours...
Totally off today.
So to redeem myself I whipped up this healthy Black Bean Salsa. Simple, quick, and full of good stuff. It's a tangy salsa that's great served with chips as an appetizer, or you can spoon it into a lettuce cup to eat as a salad. Either way the flavors are fabulous!
Try this soon. It would be great to serve during March Madness, or a spring party!
Black Bean Salsa
makes 3 cups
1 roma tomato, diced
1 avocado, diced
1/4 c red onion, diced
1 15oz. can of black beans, drained and rinsed
2 T cilantro, chopped
1 T. olive oil
2 T lime juice
pinch of red pepper flakes
pinch of salt
Combine tomato, avocado, red onion, black beans, and cilantro in a medium bowl. cilantro
In a small bowl whisk together olive oil, lime juice, red pepper flakes, and salt, until well combined. Pour over the black bean mixture, tossing to coat. Serve immediately, or chill in the refrigerator for 1 hour. Serve with tortilla chips for a dip or over lettuce as a salad.
Add a Pinch - Mingle Monday