Black Bean Salsa

If you happen to be looking for a new recipe for the upcoming sporting event this weekend, well, your search is over.  For me personally, it is less about the actual game (I don’t even know who is playing) or the halftime show (the last time I watched it Janet Jackson had a ‘wardrobe malfunction’-which we missed because the TV was on mute-and I was alone at a party with a crowd of people all over the age of 65 and who all ate way more than me-seriously) or the commercials (I never seem to be around when they are on) and it is really just about the food.

This black bean salsa is just a bit different from your normal kind of salsa.  Now don’t freak out, but the secret ingredient is radishes!  I know!  I know!  It is kind of weird, but when you think about it, it makes a lot of sense.  Radishes are crunchy and kinda spicy-perfect for a salsa!  And unless they ask, I have yet to have someone ever guess they are in there.  All together, this makes an extremely healthy snack.  Kind of a nice change of pace in the midst of salty, heavy, greasy party food!  Radishes love cold weather so I make this for no reason at all in the spring and fall when I can find them at the Farmers Market.  And even though there are canned tomatoes in this recipe, I only use them in the winter when tomatoes in the grocery store are not worth buying.  So whatever recipes you are making this weekend, add this to the line-up!  It just may become you new favorite, guilt-free indulgence! One Year Ago: Five-Minute Meatloaf

Black Bean Salsa
Recipe adapted from Rochelle McKenzie, my lovely Sister-In-Law who changed my husbands life forever by serving this salsa to us almost ten years ago!  Many thanks, chica!

2 cans black beans, rinsed and drained
4 green onions, chopped
4-5 large radishes, trimmed and minced
2 cans petite diced tomatoes, drained, or two large tomatoes, diced
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed, minced fine
2 tsp cumin
2 T chopped cilantro (optional)
1 T lime juice (fresh is better, bottled is fine)
1 T extra virgin olive oil (optional)
salt to taste

Combine all ingredients in a medium bowl.  This tastes better after it has sat for a day, but still all good.  Just taste it before you serve it to see if it needs salt.  Serve with tortilla chips.