When Bethenny Frankel released with her book Naturally Thin, I devoured it. She makes so much sense and gives the reader so many tools to use to control weight without dieting. So naturally when her new book, The Skinnygirl Dish, came out – I had to buy a copy. The day it came out. It’s not that I’m a fan girl…well, maybe I am. When I got Bethenny’s newsletter offering to sign and personalize copies of The Skinnygirl Dish I immediately regretted the decision to take the book into the kitchen with me to make the salsa recipe. I can’t send her a book to sign with food smudges already on it, can I? She might be grossed out. I would be. So without further ado, here is one of the recipes in the book, Aztec Black Bean Salsa. And it is so incredibly delicious. I made homemade baked tortilla chips to serve with this, the recipe will be published in my newsletter, so make sure to sign up! Also, the orginal salsa recipe doesn’t have avacado in it, but I added it to mine. Because I’m naughty. Enjoy!
Aztec Black Bean Salsa (Makes 6 cups):
1 (15 oz) can black beans, drained and rinsed
1 c chopped red onion
1 (10 oz) package frozen corn, defrosted and drained
1 tbsp olive oil
1/2 fresh jalapeno pepper, minced
1/2 tsp salt
1/2 tsp pepper
1 c finely chopped pear tomatoes
1 chipotle pepper (with or without adobo sauce)
2 tbsp fresh cilantro, chopped
1/2 tbsp fresh lime juice Preheat oven to 425 degrees. In a large bowl, combine the black beans, onions, corn, olive oil, jalapeno, salt and pepper. Spread in a baking pan covered with foil. Place on top rack and roast for 15 minutes. Let cool.
Return roasted vegetables to bowl, add the remaining ingredients, stir to combine. Serve at room temperature.
