Black Bean Salsa
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Black Bean Salsa
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This black bean salsa is made without canned beans, so it's super fresh and totally bursting with flavor. It's the perfect addition to your next party!
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Ingredients
For the Black Beans
- 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
For the Salsa
- 2 cups firm-cooked black beans
- 2 Jalapeno 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.
Notes
- Nutritional values based on one serving
- If you do not have cheesecloth for the bouquet garni, you can also use a coffee filter.
- You can skip making your own homemade black beans by substituting 2 cups of canned (rinsed and drained) black beans. If you do this, be sure to taste for seasoning adjustments. You will likely need to use more cumin, salt and pepper.
Nutrition Information
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Calories
401kcal
(20%)
Carbohydrates
61g
(20%)
Protein
18g
(36%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Sodium
60mg
(3%)
Potassium
1529mg
(44%)
Fiber
16g
(64%)
Sugar
6g
(12%)
Vitamin A
4160IU
(83%)
Vitamin C
54.5mg
(61%)
Calcium
121mg
(12%)
Iron
4.7mg
(26%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 18g | 36% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 60mg | 3% |
| Potassium | 1529mg | 33% |
| Fiber | 16g | 64% |
| Sugar | 6g | 12% |
| Vitamin A | 4160IU | 83% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 121mg | 12% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
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