Black Bean Salsas
Black Bean Salsa from Acres Magazine, Fall 2005 2 – 15 oz. cans of Black Beans, rinsed and drained 1 - 17 oz. can whole kernel Corn, drained 2 large Tomatoes, seeded and chopped 1 large Avocado, chopped 1 medium Red Onion, chopped 3 TBS chopped fresh Cilantro 3 TBS Lime Juice 1 TBS Red Wine Vinegar 1 tsp Salt Combine black beans, corn, tomatoes, avocado, red onion, cilantro, lime juice, red wine vinegar, salt, pepper and olive oil in a large bowl and mix well. Chill covered for 1 hr. before serving. Garnish with avocado slices and cilantro sprigs. Yields 6 cups.
Black Bean Salsa #1 2 – 15 oz. cans of Black Beans, rinsed and drained 3 large Tomatoes or 12 Roma tomatoes, diced 3 Green Onions, diced (including green tops) 4 cloves Garlic, minced 1 Jalapeno Pepper, de-seeded and finely minced ¼ cup chopped fresh Cilantro 2 TBS Vegetable Oil Salt and Pepper to taste Combine all ingredients in bowl. Cover and refrigerate overnight to allow flavors to blend. Black Bean Salsa #2 15 oz. can Black Beans, rinsed and drained ½ cup Red Bell Pepper, de-seeded and diced 3 cloves Garlic, minced 1 small Red or Purple Onion, diced (about ½ cup) 1 small Cucumber, diced (about ¼ cup) 1 stalk Celery, finely diced 1 small Jalapeno pepper, de-seeded and finely minced 1 TBS fresh, chopped Basil 2 TBS Olive Oil 2 TBS Ketchup 2 TBS Balsamic Vinegar 1 TBS fresh Lime Juice 1 ½ tsp fresh minced Thyme (or ½ tsp dried) ½ tsp ground Cumin ½ tsp Chili Powder ¼ tsp Salt ¼ tsp Pepper Combine all ingredients in a bowl, and stir well. Cover and chill at least 4 hours before serving. Yield: 3 cups. Black Bean & Corn Salsa #1 1 - 15 oz. can Black Beans, rinsed and drained 1 cup fresh Corn kernels, (or frozen Corn, thawed) ½ cup diced red Bell Pepper ½ cup chopped fresh Cilantro 3 TBS fresh Lime Juice (1 lime) 6 Green Onion, diced (green tops included) 2 TBS Balsamic Vinegar ½ tsp ground Cumin 1 small, hot Chili, finely minced (and used sparingly) Mix all well. Refrigerate overnight to let flavors combine. Makes 4 cups. Black Bean & Corn Salsa #2 3 – 15 oz. cans of Black Beans, rinsed and drained 11 oz. can Mexican-style Corn, Drained 2 – 10 oz. cans diced Tomatoes with green Chili Peppers, drained 2 Large Tomatoes, diced 10 Green Onions, diced, including green tops ½ cup chopped fresh Cilantro ¼ cup chopped fresh Parsley Mix all ingredients together in a large bowl. Cover. Chill in refrigerator at least 8 hours before serving.
Grilled Black Bean & Corn Salsa 2 Large ears of Corn, shucked 1 cup chopped, seedless Cucumber 3/4 cup of canned Black Beans, rinsed and drained 1 medium Jalapeno Pepper, seeded and finely minced 2 TBS Fresh Mint, finely chopped 3 TBS Fresh Lemon Juice 2 TBS extra-virgin Olive Oil 1/2 tsp Coarse Salt 1/4 tsp ground Black Pepper Mix all ingredients together in a large bowl. Cover. Chill in refrigerator at least 2 hours before serving.
Corn Salsa 2 cups fresh Corn kernels (or frozen kernels, thawed) 4 oz. can Green Chilies, drained 1 Jalapeno Chili, seeded and finely minced ½ green Bell Pepper, seeded and diced ¼ cup Green Onions, chopped w/tops 2 TBS White Vinegar 1 TBS Vegetable Oil ¼ tsp. Salt Mix all ingredients. Cover and refrigerate until chilled, about 1 hour.
Grilled Corn & Black Bean Salsa 3 medium ears Corn, husked 2 4 Roma tomatoes, chopped 15 oz. can Black Beans, rinsed and drained 2 TBS fresh Lime Juice 1/4 teaspoon salt 1/4 teaspoon pepper Grill, or broil, corn and chili peppers about 8 minutes; until roasted. Cut corn from cob (you should have about 1 ½ cups.) Rub skins from peppers under cold water. Remove and discard chili cores and seeds, then mince. Mix all ingredients together in a bowl. Cover. Allow flavors to combine before serving. Makes 4 cups. |
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