Recipe: Black Bean Salsa

Black Bean Salsa

1 (16 oz.) can of black beans (rinsed and drained)
2 tomatoes (chopped)
4 green onions (sliced)
1 clove garlic (minced)
1/4 cup fresh cilantro (chopped)
2 tsp. vegetable oil
2 tbsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Combine all ingredients; cover and refrigerate for 6-8 hours. Drain excess liquid before serving; serve.

*Johnna's tip: After our trip to Dallas this weekend, we picked up a new food fetish...TexMex. Not that we didn't already have a thing for all things queso and bean infused, but being in the rest haven for these foods gave us a new appreciation. It's funny because it seems in the District, we have a bit of a struggle finding real authentic Mexican food and in Dallas it's on every other corner. As we find on most of our journeys, however, we can always come home and remake what we discovered on the road...serve this dip (above) with tortilla chips.

Picture source