By Elyse Snacks
May 25, 2017
The pops of bright ruby red from the pomegranate adds a fun fruity twist and antioxidant punch to this easy to make salsa.
1- 15 ounce cans of black beans
1 jalapeno, seeded and roughly minced (leave seeds for extra spice), optional
1 avocado, seeded and chopped
1 pint pomegranate seeds
1/4 cup cilantro, chopped
1 clove garlic, roughly minced
½ cup red or yellow onion, roughly chopped
1 tablespoon lime juice
1 tablespoon cumin
2 tablespoons olive oil
Sale and freshly ground pepper to taste
1Rinse and chop all ingredients.
2Mix together in a bowl.
3Serve with your favorite vegetable sticks or chips.
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