1 bunch organic Cilantro (approx 1 3/4 cup chopped)
4 large organic Roma Tomatoes
1/2 Vidallia Onion
2 med organic Carrots (peeled or unpeeled)
1 Bell Pepper (any color)
1 clove Garlic
2 14 oz cans of black beans (or equal amount dried/cooked)
1/2 lemon
4 tbsp whey
1/2 tbsp Sea Salt
1/2 tsp Oregano
1/2 tsp Chili Powder

Chop the cilantro – I like to wrap it up in a leaf of lettuce, nice and tight, then slice that – so much easier than trying to hold the bunch.

Raw Salsa

Drain beans and save juice for soup or add to the pan in which you’re cooking meat for tacos (decrease water amount accordingly). I used one can of regular beans, and one can of beans that had jalapeno peppers, onions and tomato in it.

Mix everything together and squeeze the lemon into the mixture. Add the seasoning to taste. If you’re going to try fermenting it, use enough salt and add the whey. I added the whey anyway – I’m fermenting 1/2 and eating 1/2 right away.

Let sit at room temperature for at least an hour before serving.

Thoughts:
During the summer I use whatever veggies catch my eye. This is really pretty with yellow squash and red onion. And as Fanny Farmer always said, a recipe is simply a suggestion anyway.

Post from: My Health HQ

recipe of Raw Salsa