Aug
08
Black Bean and Feta Salsa
i’m still in Costa Rica, but i thought i’d schedule a quick post for ya’ll today! hope it works!
here’s a recipe that we make all the time for parties or groups of people. its always a hit, and if there is any left over, i usually eat it for breakfast the next morning!
i mentioned sharing this a while back, cause we made it for the 4th of July, and i told you that you wouldn’t be able to keep your hands off it. its true, crazies. just see for yourselves!
for a double recipe:
take a few cans of black beans and shoepeg corn, rinsed and drained:
chop up 3/4 of a purple onion:
add in the juice of 2 limes, 4 TBSP sugar, and 4 TBSP olive oil.
stir together. at this point, you can chill for a few hours. or not and just move onto the next step.
chop up 3/4 of a purple onion:
add in the juice of 2 limes, 4 TBSP sugar, and 4 TBSP olive oil.
stir together. at this point, you can chill for a few hours. or not and just move onto the next step.just before serving, chop up 1-2 avocados and add to mixture. add 6-8 oz crumbled feta cheese. Mix well.
serve with tortilla chips and expect to lose all ability to move away from the bowl!
go make some and enjoy!
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