High-Protein Black Bean Cranberry Salsa
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegetarian, Vegan, Gluten-Free
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup dried cranberries (or fresh, finely chopped)
- 1 red bell pepper, finely diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey or maple syrup (optional)
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Finely dice the red bell pepper and red onion. Mince the jalapeño, ensuring you remove the seeds if you prefer a milder salsa. Chop the fresh cilantro finely to ensure its flavor is evenly distributed throughout the dish.
- Open the can of black beans and pour them into a fine-mesh strainer. Rinse them thoroughly under cold running water until the water runs clear. Let them drain completely so the salsa doesn’t become watery.
- In a large mixing bowl, combine the rinsed black beans, cranberries, diced bell pepper, onion, jalapeño, and cilantro. Gently toss the ingredients together with a large spoon until they are well mixed.
- Drizzle the lime juice and optional sweetener over the mixture. Sprinkle in the ground cumin, salt, and pepper. Stir everything once more to ensure the dressing coats all the ingredients evenly.
- For the best flavor, cover the bowl and refrigerate the salsa for at least 30 minutes before serving. This allows the juices to meld and the cranberries to soften slightly.