I attempted this black bean salsa in an effort to re-create a black bean dip my lovely friend had at a pub recently. The original dip had goat cheese in it, and the pub was dark, so I couldn’t get a good look at it. But we tasted it… a lot… and guessed what was in it.
So I did my best, but this definitely turned out to be more of a salsa than a dip. It’s good with veggies and probably on eggs or salad… It didn’t even last a full 24 hours in my house. It was really, really, really good.
Black Bean Salsa
- 1 can black beans, rinsed really well
- 1 tomato, chopped
- 1 handful cilantro
- 1 jalapeno, chopped
- 1/2 onion, roughly chopped
- 3 cloves garlic, chopped
- 1 lime, juiced
- 1 handful green olives
- lemon juice
- salt and pepper
- Basically, put all of the ingredients in a food processor and process until it reaches a consistency you like. Taste and add more lemon juice, salt or pepper if you want.
- Serve with things to dip in it.