After a week of attempting to eat low-carb, I can safely say I LOVE CARBS. Okay, I know: big surprise. What I’ve actually learned is that it is possible – and not as difficult as I first thought – to eat well without carbs. Not that I’ve done it perfectly. But I’m making some changes. And realizing that substituting cheese for carbs is not the best idea I’ve ever had.

One of the low-carb meals I fixed was supposed to be a southwest chicken salad. But I used our leftover grilled chicken for a Plan B meal the night before, so instead, I fixed a southwest . . . salad. Lettuce, pepper jack cheese and a simple black bean salsa.

Simple Black Bean Salsa
1 can black beans, rinsed
1 can corn, rinsed
1 red bell pepper, chopped
lime juice
sea salt

After I mixed up the salsa (and enjoyed it a LOT on my salad), I started thinking about how that tasty mixture can be used for so many dishes. There’s just something about the combination of flavors and textures, especially if you let it sit together for a while in the fridge! Black bean salsa can be used in:

Southwest Corn Dip
Fiesta Chicken Enchiladas
Black Bean Salsa Quesadillas

How else would you use black bean, corn and red pepper salsa?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green and Foodie Friday.

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