Getting Better All The Time...

I believe in the process of step-wise refinement, and Black Bean Salsa is one area of continuous improvement for me. 

Of course, it is one of the recipes I picked up from Esselstyn's book, Prevent and Reverse Heart Disease, when I read it seriously in 2015. I had read it when it first came out, but now I really was motivated to make it work and within a week I was switched to a Whole Foods, Plant-Based diet.

I think today I hit another plateau...

Plus some practical notes on efficient preparation. 

Note: Some times I will use dry beans and cook them myself, but today I'm using cans, which makes it easier to explain the recipe.

Ingredients

2 15.5 Oz cans of Black Beans, drained. 

1 15.5 Oz can of corn

3 celery stalks

2 Jalapeños, sliced

3 Serrano, sliced

1 Poblano, sliced fine.

3 colors of bell pepper, equivalent to about one pepper.

1 bunch of cilantro

6/7 cloves of black garlic

1 bottle of green salsa

3 Limes Juiced.

Preparation

The efficient way to do this is 

• open the cans, and put them in a colander in the sink to drain. 
• Meanwhile, slice the celery stalks fine, slice the peppers thin, 
• fold up the cilantro and cut it up fine, and blend it in.
• our out the green salsa
• peel the black garlic, slice it fine, and put it in the green salsa bottle.
• now juice the three limes.
• pour the lime juice in the salsa bottle, and mix it up good.
• add the lime juice with the black garlic and the rest of the green salsa in the mix.

Serve on tostada, or nacho chips.

Note: Of course, you can make it milder, or even spicier, but this level is just fine to me, but different people respond differently...