jose's black bean salsa
(1 rating)
This is great as a condiment for dipping Nacho Chips or as a salad. It's a great Summertime Treat when the tomatoes are on the vine.
(1 rating)
yield
serving(s)
prep time
35 Min
Ingredients For jose's black bean salsa
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2 canblack beans 15 oz. ea. drained and rinsed
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1 canwhole kernel white corn or shoepeg corn 15 oz.
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2 to 4medium sized tomatoes diced fine
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1medium to large onion diced fine
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3stalks celery diced fine
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1green pepper/red pepper (optional)
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1/4 cfresh lime juice or "real lime"
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1 1/2 Tbspfresh cilantro chopped fine
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3 to 4 slicejalopeno pepper fresh or from jar diced fine
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dashsalt and pepper
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red pepper flakes or hot pepper powder to taste
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nacho chips
How To Make jose's black bean salsa
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1Drain and rinse well the Black Beans and Corn.
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2Dice the Tomatoes,Onion, Celery and Green Pepper. Fine dice the size of corn kernel. Add to Beans and Corn and mix well.
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3Add Lime Juice and finely chopped Cilantro, and again mix well. I use very little salt for this recipe.
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4Place in pint jars and refrigerate. Improves after 4 or 5 days in fridge. The "Heat" will also intensify with age. Will keep for week or two in fridge. A Great Summertime Treat. Or Anytime.
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5As with all my "Hot" dishes, Chili, etc. I prepare them so a 5 year old can eat them. When ready to serve I heat it up just as hot as the crew dares, desires or can stand. I myself at times like it "Hot" and at other times like it with just a "Hint of Heat".
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6Note: I make my own Hot Pepper powder by drying and then grinding to powder in the Coffee Grinder, 7 or 8 different varieties of hot peppers or chilies, or as many as I can grow or find. It makes for an "Inferno" of heat, I share with friends. I often cut with 50% to 70% Paprika to tame it down. So that my coffee doesn't blister me the next morning I purge the coffee grinder with salt or sugar and it is ready for coffee again.
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7Hint: After years of buying fresh Cilantro and having much of it spoil and turn black in the fridge, I now mince fine and loosely put it into quart Zip Lock bags and freeze. Keeps perfectly and when I want Cilantro I have it.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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