This recipe started out as one that I adapted from a baked potato recipe. And it really is great as a plant-based topping for baked potatoes but I have come across friends who enjoy it as a dip with tortilla chips. So I am posting just the salsa recipe here. If you haven't already noticed how much I love easy to make recipes - this recipe is also very easy and quick to whip up!
You Will Need:
1 (15 oz) can of black beans, drained and rinsed well
1/2 - 3/4 of a jar of mild or medium salsa
1 avocado, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
Sprinkle of sea salt, optional
Sprinkle of nutritional yeast, optional
Combine ingredients and refrigerate for 1 hour before serving. Enjoy!
May God Bless!
Ashley
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