Making your own gluten-free bean salsa is fast and easy. You may have checked the labels on store-bought salsa and discovered that several brands contain gluten as a thickening agent. You simply can't find these fresh flavors in processed salsas- gluten-free or not.
Prep Time: 10 minutes
Ingredients:
- 2 cups fresh, halved grape tomatoes OR cherry tomatoes
- 1 cup fresh cubed Bell pepper
- 2-4 slices, seeded, fresh jalapeno pepper, optional
- 1/2 cup fresh cilantro leaves
- 1 finely minced clove garlic
- 1 14 ounce can drained, rinsed black beans
- 1/4 teaspoon ground cumin
- 3/4-1 teaspoon salt, or to taste
- Juice of 1 freshly squeezed lime
Preparation:
Place halved tomatoes and cubed Bell peppers in a food processor or blender and pulse briefly, until chunky, not pureed. Add jalapeno pepper, cilantro leaves, minced garlic, lime juice, salt and cumin and pulse, just until mixed. Add half the black beans and pulse briefly. Pour into a medium bowl. Stir in remaining black beans. Serve with gluten free rice or corn chips.
Makes about 1 quart
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Source: Adapted from a recipe by my friend Pam Warnke, University of Minnesota.
Makes about 1 quart
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Source: Adapted from a recipe by my friend Pam Warnke, University of Minnesota.
