If chips and salsa are in the room. Game over. It’s hard to know when to stop – or rather, hard simply to stop (we all technically know when it’s time) – when you’re dealing with a light salsa and empty carbs and addictive saltiness from the corn chips. This recipe uses white beans to give salsa a heartier edge, making each bite definitive and worth it, so you’ll know when to stop because you’ll actually be getting full from the protein!
White Beans: are one of the most concentrated food sources of the detoxifying enzymemolybdenum, are low on the glycemic index, keep cravings at bay, lower the risk of heart disease and adult-onset diabetes, slow the absorption of carbohydrates (and thus body fat), prevent premature aging with their high-antioxidant content, and are very high in magnesium and thus helpful for handling stress and preventing celiac disease and gastrointestinal problems.
White Bean Salsa
Prep Time: 5 minutes
Keywords: dip vegan vegetarian plum tomato green onions lemon juice
- 1 can (15 ounces) white beans, drained and rinsed
- 1 large green onion
- 1 clove garlic
- 1-2 plum tomatoes
- Juice of half a lime or lemon
- Dash of salt
- Dash of pepper
- Cilantro for garnish
Combine all the ingredients in a medium bowl and season with salt, pepper, and lemon r lime juice. Mix until evenly distributed. Serve with crudités or corn chips.
Simply speaks for itself.
Fresh Summer colors. Enjoy!