Black Bean Salsa
Yield: Makes about 3 cups
Try this recipe served with Corn Fritters.
- 1 25-ounce can of strained black beans (2 cups) or follow procedure for cooking dried black beans (see note) Add to list
- 1/4 to 1/2 cup finely diced red onion Add to list
- 1 diced red bell pepper Add to list
- 1 diced yellow bell pepper Add to list
- 1/2 cup chopped, fresh cilantro Add to list
- 4 tablespoons extra-virgin olive oil Add to list
- 4 tablespoons lime juice Add to list
- 1 teaspoon cumin Add to list
- Pinch of salt Add to list
- 1/2 to 1 minced green jalapeño or any dried chile (see note) Add to list
- 1 to 2 cloves minced garlic Add to list
Toss all of the ingredients together in a bowl. Cover and refrigerate until serving.
To cook dried black beans: Remove any stones or dirt from the beans. Soak 1 1/2 cups dried beans in an ample amount of water and 1 tablespoon lime juice. Let soak for 8 to 12 hours. Rinse thoroughly. In a large pot, add the drained beans and cover completely with vegetable stock. Cook for about 30 minutes. Add 1 teaspoon salt and continue cooking until soft; time will vary between 1 and 3 hours. Let beans sit in cooking liquid until cold. Strain before using.
If you want less heat in the salsa, remove the seeds from the jalapeño.
Recipe by, PCC Cooks instructor