Zesty Bean Salsa Made With Quinoa

In honor of my friend's birthday I am posting her recipe for Zesty Bean Salsa.  If you need to learn about quinoa, look here.

Zesty Bean Salsa

1 can black beans, drained and rinsed

1 cup cooked quinoa, millet, rice, etc.  (quinoa is amazing!)

1 large or 2 small avocado(s), chopped 

2 tomatoes, chopped

1/2 sweet onion, finely chopped/diced

Mix these together in a bowl and set aside.

Combine the following in a blender:

1/2 to 1 whole jalapeno, completely cored and de-seeded. (unless you like spicy!)

1 large clove garlic, cut into a few pieces (I like to use 2 or 3 cloves!)

generous 1/2 tsp sea salt

1 tblsp balsamic vinegar (use a good dark one)

2 tblsp white vinegar

3 tblsp oil (I use either coconut or olive but you can use canola or whatever)

Blend these together on low to medium speed until all the garlic and jalapeno have been incorporated.  Pour dressing into your first mixture and stir gently.  Taste and adjust to taste. (I almost always wind up adding some more of the vinegars!)  Serve within 24 hours!! 

Ellie says......

I do not have pictures, because I have not yet made this recipe.  However, Holly brought some to me and it is beautiful and tastes amazing!  It is definitely a keeper.  Thanks, Holly, and Happy Birthday.

Also, I apologize for not getting Part 2 of the Tale of 4 Chickens posted today.  I'm having computer issues and decided to post it tomorrow.  Hopefully, you don't have a pot full of chicken parts sitting on your counter just waiting to be turned into something wonderful.  Thanks for understanding.

And thanks for stopping by,

Ellie