Black Bean Salsa
"My wife and I cobbled together this recipe a couple of years ago, and we've been making AND EATING it ever since. It is even fairly healthy!"
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
4 cups, about
ingredients
- 1 (16 ounce) can black beans, drained and rinsed (or pinto beans if you're really hard up)
- 2 -4 tablespoons extra virgin olive oil (This is a recipe where less oil probably tastes best!)
- 1⁄3 cup fresh lime juice (If you use bottled juice, I may have to hurt you!)
- 3 tablespoons stemmed and chopped fresh cilantro leaves, more to taste
- 1 tablespoon minced pickled jalapeno pepper, more to taste
- 2 teaspoons minced fresh garlic
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup chopped red onion
- 2 green onions, sliced,including both white and green parts
directions
- In a medium bowl, whisk oil, lime juice, cilantro, jalapeno peppers, garlic, cumin, salt, and pepper.
- Add bell red and green peppers and both types of onions, and toss well.
- Add beans, and toss again.
- Cover, and refrigerate several hours or overnight, mixing occasionally.
- Taste, and adjust seasonings as necessary; extra salt and black pepper do wonders, even though Glenda gets upset if I add too much salt.
- Toss well before serving, or drain if desired (only if you are a real wimp!) This recipe should be doubled or tripled!
- It keeps a long time in the refrigerator, and it tastes great!
- Actually, the longer it sets, the better it tastes, so make it in advance if you can.
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Reviews
-
I really enjoyed this. The lime taste was great and a really refreshing treat! -
Hey! This was really good! I've always wanted to try a bean salsa before, and this was a perfect one to start with; being that it was good and didn't turn me off to they on the first try. I liked it because it was very easy, and had a very fresh limey flavor (which I just love it dishes), and it went great with those "Hint Of Lime Corn Chips". I also think this would be good with grilled fish. In fact, I might just make it again to have it with some grilled fish, lol :). Well, thank you for this excellent recipe! I hope you keep up the good work.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
