Happy Friday! I am sure you are all just as set for the weekend as I am! I am hoping for sunny weather so it can give me an excuse to be out by the pool again this weekend. My favorite recipe of the week was the homemade salsa I made. I have been trying to eat more iron rich foods and so I wanted to make a black and pinto bean salsa. This is one of my favorite meal options because you can make a big bowl and eat it all week long. I had mine a few different ways. First, I ate it as the “go to” dip with my blue corn tortilla chips. Second, I put it on top of some greens and made my own little Mexican salad bowl (kind of like at Chipotle). Third, I used it as a main course and ate the rest by itself! I love how fresh, versatile, and filling salsa can be. I will leave you with my recipe, but feel free to get creative and add in some of your favorite ingredients!
Black Bean Corn Salsa
1 can Black Beans (drained) 1 can Pinto Beans (drained) 1 can Corn (drained) 3 Tomatoes (diced) 1 Jalapeno (diced) 1 Red Onion (diced) Salt and Pepper (to taste) Fresh Lime Juice (to taste)
Drain/Cut up all ingredients and mix together in one bowl. Add salt, pepper, and lime to taste and refrigerate. Enjoy!
Emily M. In8Life