The Ranch Kitchen: Black Bean Salsa Two Ways

One of my new favorite ways to eat black beans are in a homemade salsa. They are light, healthy, and full of flavor. Usually, I have most everything that's needed in my pantry and throwing a salsa like this together is no big deal.

For camping a few weeks back, I wanted recipes that could be easily packed and brought out with sandwiches and meals at night that didn't keep me in the kitchen. When we camp it's all about being out on the lake helping my husband run his trot lines for catfish or enjoying water sports with our girls. I've found that recipes like these last a few days and are good with tortilla chips or as an easy side vegetable dish along fried catfish.

They say that great minds think alike, and when we invited our dear friends the Parker's over for Saturday night's fish fry, she in turn as any good southern gal does, brought a side dish to help out. Funny thing is that she brought her own black bean salsa. So, we left mine in the refrigerator for a later meal and devoured hers! It was delicious as anything is that Cindy makes.

For our Sure Champ 'Recipes from the Ranch' post this month, I chose to share both our recipes for readers. Cindy's is more traditional with the possible addition of avocado, while mine adds black olives. I've also added fresh bell pepppers, chili's and even fresh tomatoes to difference variations on this easy recipe. An additional squeeze or two of lime juice takes this salsa over the top and cilantro gives it the freshest of taste.

The Ranch Kitchen's Black Bean Salsa

You'll notice in this recipe the different colors of the black beans. This was from the two different brands of black beans I bought. Both tasted good, but the blackest beans were the best tasting I thought. Make sure you rinse and drain the beans well, as they have a thick black liquid that come with them in the can. You'll want you black beans only (not the residue) in this dip so that the flavor shines through and doesn't discolor your salsa.