Black Bean Salsa
In this recipe, you'll learn how to make a flavorful and fresh salsa using firm-cooked black beans as the main ingredient. The salsa is loaded with colorful vegetables, zesty jalapeños, creamy avocado, and aromatic cilantro, all tossed in a tangy lime dressing. It's a versatile dish that can be served as a snack with tortilla chips or used as a topping for tacos, salads, or grilled proteins. This salsa is sure to be a hit with its vibrant flavors and wholesome ingredients, making it an ideal option for a quick and delicious appetizer or side dish.
— Constant Cookbook
Ingredients
- :
- 1 pound dried black beans, picked through and rinsed
- 1 small onion, cut in half
- 2 ribs celery, cut into 2-inch pieces
- 2 carrots, cut into 2-inch pieces
- ½ green bell pepper, cored and seeded
- 3 cloves garlic, peeled
- 1 bouquet garni of 1 bay leaf, 3 sprigs fresh thyme & 3 springs fresh parsley tied in a piece of cheesecloth
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper
- :
- 2 cups firm-cooked black beans
- 2 jalapeño peppers, seeded and minced
- 1 ripe avocado, peeled, pitted and finely diced
- 1 poblano chile, seeded and finely diced
- ½ red bell pepper, cored, seeded and finely diced
- ½ cup corn kernels (fresh & cooked or frozen & thawed)
- ½ cup finely diced red onion
- ½ teaspoon ground cumin
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- ½ cup finely chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Make the Firm-Cooked Black Beans: In a large, heavy stockpot, soak the beans in cold water to cover by at least 3 inches for no less than 4 hours, or overnight.
- Add the vegetables, garlic, bouquet garni, cumin and oregano to the pot of beans and soaking water. Bring to a boil over high heat. Skim off any foam that rises to the surface.
- Reduce the heat and gently simmer the beans, uncovered, stirring occasionally, until tender, 1 hour to 1 hour 15 minutes. Add water as necessary to keep the beans submerged.
- Season the beans with salt and pepper during the last 10 minutes of cooking. Drain the beans in a colander and rinse with cold water. Remove and discard the vegetables and bouquet garni. The beans are now ready to be used in the salsa, or they can be stored in an airtight container in the refrigerator for up to 3 days.
- Assemble the Salsa: Combine all of the ingredients for the salsa in a mixing bowl and toss well. Add more salt or lime juice as needed. The salsa can be served immediately or refrigerated overnight before serving (if making ahead of time, wait to add the avocado until just before serving). Serve with your favorite tortilla chips.
Cook Time
1H
Prep Time
PT4H
Yield
4 to 6 servings
Nutrition
- Calories: 401 kcal
- Carbohydrate Content: 61 g
- Protein Content: 18 g
- Fat Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 60 mg
- Fiber Content: 16 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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