Ashley our Johnson & Wales Student made this for support group last week. Great on its own or atop fish or chicken, or mix it 1/2 and 1/2 with cooked quinoa for a vegan meal!
2 Nectarines, diced
1/4 of a red onion, diced
1 orange bell pepper, seeds/stem removed, diced
1 clove garlic, minced
1-15oz can black beans, strained and rinsed
juice of 1 lime
1/4 cup cilantro, chopped
4-6 leaves mint, sliced
Sea salt to taste
1. Combine all the ingredients in a bowl and mix well. Feel free to add 1 tablespoon of extra virgin olive oil if you feel like you want the salsa to have more moisture.
ENJOY!!
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