Soon I will be simmering and lacto fermenting salsas for the fall and winter in great quantities, but none of those are a meal in themselves like Beach Salsa. In summer I keep a couple of jars going at all times because its a great way to be prepared for impromptu trips to the beach or woods or park or friend’s house.
It hits all the notes of summer AND the kids eat it and get filled with food their bodies can use in the sun and wind and water. Win all around. Plus, its easy. Especially in summer I find that pre-prepped foods go a long way to making spontaneous plans enjoyable for me as the one responsible meals. I want to say “yes” to all the fun and we know that will catch up to us when the whole crowd starts complaining out of hunger! Especially if we are hungry too!
The recipe can be made with, without, or with any quantity of black beans. Adding the beans adds additional fiber ( makes them full longer and improves digestion) and protein. You can read more about the importance of fiber in my article in The Harvest Herald from the Blue Hill Co-op.
1 pint of cherry tomatoes
1 bunch of red spring onions
1 quarter of red onion ( finely chopped)
1 red pepper ( finely chopped)
1 hearty handful of cilantro ( I’m a more is best cilantro fan, adjust to your own taste)
1 clove of garlic
1/4 tsp salt
1/2 tsp cumin powder
1-2 cups black beans
juice from one lime
1 tablespoon rice vinager
3 tablespoons olive oil
Quarter and chop the cherry tomatoes
Add chopped spring and red onion and red pepper
Mince that cilantro and toss with the veggies
Use a microplane rasp grater to grate the garlic and mix to combine
Add salt, cumin, and black beans
Drizzle the juice from one lime, the vinegar, and the oil
Mix it all together throughly and let it marry in the fridge for a few hours ( or pack it up and hit the road)
Enjoy with chips, on a salad, or in a wrap.