Homemade Black Bean Salsa

This is going to be a short post, on account of how easy this salsa is to make and how unequivocally delicious it is. In short, it's essentially pico de gallo with blackbeans in the mix. We've made it twice in the past two weeks, and let me tell you, they were not small servings.

So here we are:

Dice the following:
-4 cups tomatoes (or 2 cups tomatoes + one can of diced tomatoes, drained)
-1 medium red onion
-1 poblano pepper or medium green bell pepper
-2 or more jalapenos (and other hot peppers if you're feeling spicy)

In a bowl mix these ingredients with:
-1 can rinsed black beans
-6 tablespoons lime juice
-1 full teaspoon salt

Let refrigerate for at least 45 minutes.
Add 1/2 cup diced cilantro just before serving.

What makes this salsa so good, and any pico, really, is the copious use of lime juice and salt. These two ingredients make everything stand out in a really fantastic way. Be sure to drain both the canned tomato if you use it and the rinsed beans thoroughly, because the salt will pull out the juices from the vegetables anyway, and you don't want this salsa to be soupy. Finally, do give the poblano pepper a try. It's not terribly spicy, and it adds a unique flavor that you won't get from just adding a green bell pepper.

This salsa takes only about 20 minutes' work, it's cheap, and it's absolutely amazing. Try it.