In honor of celebrating Cinco de Mayo last week in class, we made a bean salsa!  Its fun to have a healthy, tasty, cold side dish to have this summer at your neighborhood party, pool party, or just at home with your family.  (I would cut the recipe in 1/2 if you are not taking it to a party!)  IT makes a ton!

Beans are Healthy 4 Life!  Good for your heart, excellent source of protein, vitamins, and minerals.  Low in fat, High in Fiber!  If you are not a confident bean cooker, use canned until you have mastered the skill.  Remember to rinse canned beans to remove some of the sodium.

What I love about this recipe?  It is super versatile!  Don’t have a can or corn?  Leave it out! Don’t have a can of black eyed peas? Leave them out!  Don’t have green onion, sub any other diced onion!  Don’t want to have heat AT ALL, maybe for kids, leave out the red pepper!

Black Bean Salsa (also known as Texas Caviar)

2 cans, 16oz. black beans,
drained and rinsed
1 can, 16oz. black eyed
peas, drained and rinsed
1 can diced tomatoes,
petite is best, drained
1 can of diced tomatoes
with green chilies, I use mild
1 can of white sweet corn
6 Roma tomatoes, diced
1 bell pepper of 2-3
different colors, chopped
1 red onion, diced OR 1
bunch of green onions, chopped
Cilantro, optional, to

¼ cup Red Wine Vinegar
Juice of 1 lemon, optional
2-3 cloves garlic, minced
Season with: cumin, red
pepper, chili powder, garlic, salt to taste.  Keep tasting until you get it right for you!

Mix all ingredients in
large bowl.  Refrigerate for 4-6 hours or
overnight.  Drain some of the liquid
before serving.  Serve with tortilla
chips, or over grilled chicken, on top of a green salad for meatless ‘taco’

Kids Kitchen Konnection:  Kids complained.  “I don’t like canned beans.”  “I don’t like black beans.”  In the end, only 1/2 of the class tried the dish.  But, all kids were sent home with to-go container.  Hopefully they tried it at home with their family and liked it!

So, KIDS, tell me…what did you think?