Spaghetti Squash-and-Black Bean Salsa

Name: Spaghetti Squash-and-Black Bean Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 2 Tbsps minced fresh cilantro; 59 milliliters thinly sliced green onions; 1 jalapeño pepper, seeded and finely chopped; 59 milliliters fresh lime juice; 237 milliliters diced plum tomato; 0 teaspoons salt; 710 milliliters coarsely chopped cooked spaghetti squash; 1 teaspoon sugar

Spaghetti Squash-and-Black Bean Salsa might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 25 calories, 1g of protein, and 0g of fat. This recipe serves 20. If you have lime juice, plum tomato, green onions, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine all the ingredients in a large bowl. Cover and chill.

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

425grams

black beans, rinsed and drained 2Tbsps

minced fresh cilantro 59milliliters

thinly sliced green onions 1

jalapeño pepper, seeded and finely chopped 59milliliters

fresh lime juice 237milliliters

diced plum tomato 0teaspoons

salt 710milliliters

coarsely chopped cooked spaghetti squash 1teaspoon

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.