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Cooking Black Bean Salsa Recipes

Black Bean Salsa

 

Salsas add so much to so many meals. Add them to outdoor barbecues and cold buffets or serve them with any grilled meat or fish. This salsa is substantial and goes well with Cajun blackened catfish. You can replace the water for cooking the beans with unsalted chicken stock if you like.


Makes about 3 cups; 6 to 8 servings

  • 1 cup dried black beans, picked over, soaked overnight and drained

  • 4 cloves garlic, 2 crushed and 2 minced

  • 1 large onion, halved

  • 2 bunches (12 to 16) green onions (scallions), white and half the green parts only, sliced

  • 1 large tomato, cut into 1/4 inch dice

  • 1/2 medium size green bell pepper, seeded and cut into 1/4 inch dice

  • 1 jalapeno pepper, seeded and minced

  • 2 tablespoons fresh lime juice

  • Salt and freshly ground black pepper to taste

  • 1/4 cup very fruity olive oil

  • 3 tablespoons chopped fresh cilantro


Place the beans in a medium size heavy saucepan. Pour in enough water to cover the beans by 2 inches. Add the 2 crushed garlic cloves and the onion halves. Simmer over low heat until tender, 1 to 1 1/2 hours.
Drain and remove the onion and garlic. Cool.


In a large bowl, combine the cooked beans with all the remaining ingredients. Chill 2 to 3 hours. Serve cook but not directly from the refrigerator.
 

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