Black Bean Salsa

Vegan, gluten-free

Makes 2 1/2 cups


15 oz. can black beans, rinsed and drained

2 tomatoes

2 green onions

Optional: red bell pepper, jalapeno, etc.

{For the dressing}

3 Tbsp. cilantro, chopped

Juice of 1 lime

1 clove garlic, minced

1 Tbsp. olive oil

1 tsp. agave/honey

1 tsp. cumin

Salt to taste


Make the dressing: place all ingredients in a small bowl and whisk to combine.

Dice tomato and slice green onion.

In a medium bowl, combine tomato, green onion, and black beans.

Pour dressing over top and toss to combine.

Can serve immediately or refrigerate in an airtight container for up to about 4 days.

Stir before serving as juices settle. Also great topped with avocado!