Cuban Black Bean Salsa
by Kate Heyhoe
Makes about 2-1/2 cups
Freshly cooked black beans, simmered in garlic, onion and spices, always taste best, but canned beans come to the rescue when fresh ingredients or extra time are hard to come by. If using canned black beans, look for the new "seasoned" varieties, such as ones made by S&W, or ones labeled "Ranch Style" to jump start the flavors of this snappy relish-style salsa.
Ingredients and steps:
2 cups cooked black beans, or 1 (15-ounce) can black beans
2 chopped green onions (green and white parts)
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 clove garlic, peeled and minced
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon dried oregano, crushed
1/2 teaspoon red or green Tabasco, or to taste
juice from 1 lime, or to taste
1 tablespoon extra-virgin olive oil
Mix together all ingredients except the olive oil. Let sit 15 to 30 minutes at room temperature for the flavors to blend. Just before serving, drizzle on the layer of olive oil.
To make an instant bean dip, mash the beans and spices with 2 or 3 tablespoons sour cream before adding the vegetables.
Copyright © 1999, Kate Heyhoe. All rights reserved.
This page created June 1999