Southwestern Black Bean Salsa

I have this thing about breakfast - to begin with, I'm hungry and want to get full, but I also want it to last me for as long as possible. As a result, I favor proteins like scrambled eggs. But honestly - scrambled eggs get boring really quickly. This recipe for Black Bean Salsa makes the most important meal of the day a little more interesting, while (bonus!) adding great fiber and some healthy fats, and it tides me over. At least until snack time.

This salsa can be thrown together in minutes from the things you have in your pantry or lying around. Don't let the details or the measurements distract you - cooking is about creating something, after all. Go ahead and get imaginative, and throw in whatever you like - this is simply a great framework for a delicious salsa that provides more fiber and healthy fats that the usual jar of store-bought tomato mush.

Southwestern Black Bean Salsa (recipe courtesy of (of course) Spice)

1 14 oz. can of black beans
1 14 oz. can of corn
1 avocado, peeled and cubed
1/4 cup sweet yellow onion, diced
1 large tomato, diced
Juice of 1 fresh lime

Fancy pants extras you can try: cilantro, jalapenos, a little juice from a can of chipotle peppers, small cubes of pepper-jack cheese, and drum roll.... bacon. (If you do, serve it quickly, before it gets soggy).

Mix together, and give it at least a half an hour to get some of the good juices going. It will last for three days covered in the fridge.