Austin Holistic Fitness · Low-Glycemic Recipe
Bean Salsa
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A no-cook, three-bean salsa that keeps well in the fridge all week — great for scooping with veggies or spooning over grilled chicken when you want something bright without added sugar.
🛒 Shopping List
- 3 cans diced tomatoes (15 oz each)
- 1 can black beans (15 oz)
- 1 can light red kidney beans (15 oz)
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 1 head garlic
- 1 bunch cilantro
- 1 lime
- 2-3 jalapeño peppers
- Tabasco sauce (pantry)
Grab-and-go version for the store. Exact amounts are in the full ingredient list below.
Ingredients
- 3 cans (15 oz each) petite diced tomatoes
- 15 fl oz black beans, canned
- 1 can (15 oz) light red kidney beans, drained
- 1/2 cup chopped green peppers
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped onion
- 1 clove garlic
- 8 sprigs cilantro, leaves
- Juice of 1/4 lime
- 1/2 tsp tabasco sauce
- 1/4 cup sliced jalapeño peppers
Directions
- Combine all ingredients and store in refrigerator until ready to eat. Enjoy!
AHF tip: Drain the beans and tomatoes well so the salsa doesn't turn watery in the fridge.
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