This is definitely not a holiday exclusive recipe but we made this around Christmas and I made it again yesterday and might make it again today because it’s addicting-it doesn’t have a cube of butter and wow–it’s so good.

Black Bean Salsa

2 T lime juice (I’ve used both lemon/lime and it was still good)  Original recipe calls for avocados…I didn’t use them but added about 1/2 the citrus juice it called for)

1 can black beans (if you don’t love black beans like me…just use 1/2 the can)

1 med red pepper

5 green onions

3 Roma tomatoes diced

2 T cilantro

3 T garlic cloves

2 T olive oil

1 t red wine vinegar (or another kind of vinegar)

1/2 t salt

1/4 t pepper

tortilla chips

In a large bowl, combine corn beans red peper onions cilantor and garlic.  In a small bowl whisk the oil venegar salt and pepper.  Drizzle over the corn mixture; toss to coat.  Cover and refrigerate for at least 2 hours or until chilled.  Serve with tortilla chips.