📖 Instructions

1. First things first, you'll want to prep your beans. If using dried beans, soak them overnight in plenty of water. Then, boil them until they're nice and tender—about an hour or so. If you're using canned beans, just drain and rinse 'em well. That's it! Easy peasy, right?
2. Next up, the veggies. Finely dice the red onion (about 1/2 cup). Then, using a sharp knife, dice the bell pepper into small pieces about 1/2 cup. Make sure you use a cutting board here-- it's safer and your kitchen counter will thank you!
3. In a medium-sized bowl, combine your cooked black beans (about 1 1/2 cups), diced red onion, and bell peppers. Give it a gentle stir just to mix the ingredients together.
4. Now for the delicious part: the flavor explosion! Add the smoked paprika (1-2 tablespoons, depending on your heat preference), cumin (1 teaspoon), garlic powder (1 teaspoon), and salt and pepper to taste. Remember, taste is key! Don't be afraid to experiment to find your perfect blend of flavors. Maybe even sneak in a little extra paprika. What do I know?
5. Add about 2 tablespoons of lime juice. Stir it all together. Ah, the lovely aromas of spices and lime!
6. If you want your salsa a little extra saucy, add a tablespoon or two of olive oil. Then, gently stir it once more.
7. Taste and adjust seasoning as needed. Sometimes it needs a little more salt or a dash more lime. Every ingredient is important; don't rush!
8. Finally, garnish with fresh cilantro (1/4 cup, roughly chopped) for a pop of freshness and color. Doesn't that just sound lovely?
9. Serve immediately, or let it chill in the fridge for an hour or two to really let those flavors meld. It’s so delicious on tortilla chips, tacos, or even as a side dish next to grilled chicken. Yum!