[Hoi Polloi]

I enjoy reading this recipe blog because many of the blogger's recipes are tailored for the south beach diet, so they are usually low carb and low gl. This salsa recipe is fantastic. I find it makes a good side dish as well as a condiment. I'm going to eat it with the cod I'm fixing for supper tonight.

Tomatillo and Black Bean Salsa with Avocado, Lime, and Cilantro


(Makes about 3 cups of salsa which will keep in the fridge for a day or two. Recipe created by Kalyn.)

1 avocado, diced into small pieces
1 T + 2 T fresh lime juice
1/2 tsp. salt (I used Vege-Sal)
1 can black beans, rinsed well
1 cup chopped fresh tomatillos
1 cup chopped cilantro (use more or less to taste)
1 tsp. Green Tabasco sauce (or other hot sauce of your choice)
1 T olive oil

Put black beans into a colander places in the sink and rinse with cold water until no more foam appears. Let beans drain while you prep other ingredients, then blot dry with a paper towel if they still look wet.

Peel avocado and cut into small pieces. Put avocado pieces in plastic bowl and toss with 1 T lime juice and salt. Add chopped tomatillos, chopped cilantro, drained beans, 2 T lime juice, Green Tabasco sauce, and olive oil. Toss together. If possible, let salsa sit at room temperature for 30 minutes to an hour before serving.

[KeriM]

Sounds yummy!