Black Bean Salsa

This is a delicious salsa for snacking and also a great topping for tacos or rice.

1 can black beans
1 large onion, chopped
1 roma tomato, chopped
1 jalapeno pepper, seeded and finely chopped
1 line, for juicing
salt and pepper

1.  Warm beans over medium heat. Drain and rinse.
2.  Combine onions, tomoato, and jalapeno pepper in a large bowl.
3.  Add beans to bowl and stir. Squeeze lime over bowl and stir.
4.  Salt and pepper to taste.

Pea Pesto Crostini

This dip is great on the crostini as an appetizer, or the next day as a snack with crackers/carrots.  It is also a great sandwich spread.
From Giada de Laurentiis

Pesto Ingredients:
1 10 ounce frozen package of peas, defrosted
1 garlic clove
1/2 cup grated parmesan (we use asiago)
1 teaspoon sea salt (or more as needed for seasoning)
1/4 teaspoon pepper (or more as needed for seasoning)
1/3 cup olive oil

Crostini Ingredients:
sliced whole grain baguette or ciabatta bread
1/3 cup olive oil
cherry, grape, or champagne tomatoes sliced in thirds

For the pea pesto: Pulse together peas, garlic, cheese, 1 teaspoon salt and 1/4 teaspoon pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini: Preheat grill pan or oven depending on how you want to toast the bread.  Brush both sides of the bread with olive oil and either grill or taost in oven until golden.  Transfer the bread to a clean surface and spread each slice with desired amount of prepared pesto.  Top with 3 tomato slices and serve.